How to Pan-Sear Salmon with Lemon Brown Butter

Cut a pound of salmon into four even fillets and pat them completely dry with paper towels. Dry fish is the single biggest thing between you and a good sear - wet fish will steam.

Season both sides of every fillet with salt and freshly ground black pepper. About half a teaspoon of salt total across the four pieces, and an eighth teaspoon of pepper.

Zest one lemon on a microplane until you have about a teaspoon of fresh lemon zest. Set the zest aside in a small bowl.

Juice two lemons and measure out four tablespoons of juice. This recipe moves fast once the pan is hot, so have both the zest and the juice next to the stove before you start cooking.

Place a large light-colored skillet over medium heat. A light pan is essential - it lets you see the butter change color, which is the whole point.

Add four tablespoons of unsalted butter. Stir and swirl the pan constantly. After about five minutes the butter will foam up, then the milk solids will sink and turn deep amber, and it'll smell nutty. That's your brown butter.

Lay the seasoned fillets into the hot brown butter. If they have skin, put them skin-side down first. Don't crowd the pan - leave space between fillets so steam can escape.

Let them cook without moving them for three to four minutes. You'll see the color climb the side of the fillet as the heat works through. Flip once and cook another two to three minutes on the other side.

In the last two minutes of cooking, sprinkle the teaspoon of lemon zest into the pan and pour in the four tablespoons of lemon juice. The pan will sizzle hard and the butter will foam up.

Tilt the pan toward you and spoon the lemony brown butter over the top of each fillet continuously. Keep basting until the salmon flakes easily with a gentle nudge from a fork.

Transfer the salmon to a serving plate. Drizzle every spoonful of the lemon brown butter from the pan over the top - the sauce is where most of the flavor lives.

Sprinkle chopped fresh parsley over the fish. Dill works too if you prefer. Serve right away while the butter is still glossy.