Pan-Seared Salmon with Lemon and Dill

December 9, 2015 Leave a Comment

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Pan-Seared Salmon with Lemon and Dill

Salmon, drenched with lemon, sprinkled with dill and seared in butter.

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Prep Time 2

Cook Time 7

Total Time 9

Servings 4

Ingredients

1 1/2 - 2 pounds salmon filet skin on
1 lemon
3-4 tablespoons butter
dill weed fresh, chopped, or dried - whatever you have
kosher salt
freshly ground black pepper

Instructions

Cut the salmon filet into 4 pieces - leaving the skin on.
Salt and pepper the salmon to taste.
Sprinkle a little dill weed on each portion.
In a medium non-stick skillet, melt the butter over medium-high heat.
When the butter is melted and almost beginning to brown, add the fish, skin-side down.
Reduce the heat to medium. Cook for 5-6 minutes, watching to be sure that the pan does not get to hot. You don't want the butter to burn.
While the fish is cooking, squeeze a generous amount of lemon juice over the fish.
After several minutes, you should see the fish beginning to change color as it cooks. When the fish is cooked about 1/2-3/4 of the way up, turn the fish over so that the skin is up - adding more butter as needed.
Cook for an additional 3 minutes. Turn the fish back over so that the skin is down. You are looking for the fish to turn opaque. Be careful not to over-cook! Fish is done when it flakes easily.
As soon as the fish is cooked, remove it from the pan to prevent over-cooking.
Serve with additional lemon juice and melted butter.

Notes

Many people serve this salmon skin-side up. I prefer to serve it skin-side down. If you have cooked this right, you should have a lovely brown crust on the edges of your fish.

Serving it skin-side down, allows you to further season your fish with butter, lemon and finishing salt.

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Spring. Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page. The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes.

But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions – which I immediately did.

Upon arriving at the page, I searched for the Bunny Fold and found this. I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding. It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.

I had created this. I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living . . . and his response was immediate – these are not right. They have rolled from the long side and not the point – and used directions for a granny knot. It needs to be an ‘overhand’ knot. (50 plus years of scouting – he should know his knots!)

After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture. Success!

And so, as much as I LOVE Pier1, no one is infallible. I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures. Such a simple way to dress up a spring or Easter table.

Just Click Here to go to the instructions. Happy Spring!

Enjoy,

Kathy

Pan-Seared Salmon with Lemon and Dill