1 large or two small skin-on salmon fish fillets

  • Kosher salt
  • Ground black pepper
  • 2 tablespoons butter
  • Meyer lemon zest
  • three parsley sprigs

I used fillets that are about 1-inch thick and seasoned them with kosher salt and pepper.Place one tablespoon of butter in medium heat. After the foam diminishes, add a bouquet garni, which is a bundle of herbs or seasonings. I used meyer lemon zest, thyme, salt, and pepper.

Then, place fish skin side down. Move the pan a bit for 15 seconds, so the fish won’t stick to the pan. Tilt the pan sideways until you form a puddle of butter in the bottom. With a spoon baste the fish in its own juices and butter, until its ready to turn. You will want to flip the fish when it’s 1/3 of the way done. Then, add another tablespoon of butter to freshen up the cooking fat and flip the fish and baste the skin part until the fist 1/3 of the way done on the other side.


I served them with faba bean puree, grilled asparagus and radish sprouts.
Times and internal temperatures

  • 1-2 minutes = Medium-Rare to Medium
  • 3-4 minutes = Medium to Medium-Well
  • 5+ minutes = Yikes !