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Pan fried salmon in a simple lemon butter sauce
Created by urbanfoodie, Thursday, 24 September 2009
Lovely simple way of cooking salmon, the sauce is a trad French sauce maitre d'hotel of butter, parsley and lemon, takes a mere moment to prepare. Delicious!
Ingredients
At a glance
Categories
quick supper
kid friendly
Serves
2

2 salmon steaks/fillets
50g + small knob butter
small bunch parsley (enough for 2 tablespoons chopped)
1/2 a lemon
pinch cayenne
S&P

Method/steps
  1. Melt the small knob of butter in a frying pan on a medium heat until starting to bubble
  2. Add salmon and fry gently for 4 minutes on one side and 3 on the other (these are approx times as it depends on your kevel of heat and thickness of fish, basically the fish is done when you can no longer see raw pink on the side of the fillet)
  3. While the fish is frying chop the parsley finely and slice the lemon in half.
  4. When the fish is done melt the 50g of butter in a pan, add the parsley, lemon juice, cayenne and S&P
  5. Plate up the fish and pour over the sauce.
Additional tips

Serve with mash and green beans (pouring the sauce over these too).

The sauce will work with any fish so feel free to substitute.

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