Brown butter lemon pepper salmon is the perfect quick, low-prep, minimal-dishes weeknight dinner that also happens to look quite impressive.
Ingredients
1½poundsalmon fillet
kosher salt and fresh cracked pepper
4Tablespoonsbutter
1sliced lemon, seeds removed
thyme
rice for serving
Instructions
Preheat the oven to 325° F. Pat your salmon dry with a paper towel and place on a parchment-lined quarter or half-sheet pan, skin side down. Sprinkle with kosher salt and fresh cracked pepper and set aside.
In a small or medium saucepan, melt the butter over medium heat. Once the butter has completely melted, allow it to brown– butter will foam and sizzle as brown specks appear on the bottom of the pan. Add sliced lemon and cook in butter for 2-3 minutes, until softened. Add a few sprigs of thyme and cook for 1 additional minute, tossing everything together with a spatula. Be careful not to burn the butter.
Pour the contents of the saucepan evenly over the salmon fillet, making sure the lemon slices and thyme are dispersed evenly on the top. Bake for 13-15 minutes or until an instant-read thermometer registers between 110-125° F for medium rare, or 125-130° F for medium. Salmon will still be slightly pink and translucent on the inside and opaque on the outside surface. Do not overcook! Serve with rice and sauteed vegetables.