Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Add 2 salmon fillets, skin side up; cook, undisturbed, until golden brown, about 2 minutes.

#4. Turn off the heat and add honey, lemon juice, and chicken stock. #5. Place the salmon onto the baking sheet and pat dry ...

4. Make the lemon butter sauce. I lower the heat to medium, add the butter and minced garlic to the pan, and let the garlic cook for about a minute. Then I squeeze in the lemon juice and add the zest.

1. With a mortar and pestle, or using the bottom of a heavy skillet on a cutting board, coarsely crack the peppercorns and ...

1/4 teaspoon freshly ground black pepper. 2 tablespoons whole parsley leaves. Place the salmon filets in a microwave-safe baking dish. Scatter the butter, lemon slices and capers evenly over the ...

Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the cornstarch mixture and heat to a boil.

When the butter is melted, add the salmon, skin side up. Cook until the bottom is browned, 3 to 4 minutes. Flip and cook skin side down until browned, 1 to 2 minutes — watch to make sure the ...

Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down.

LEMON GARLIC BUTTER SALMON. 1 1/2-pound salmon fillet, skin removed. 1 lemon, sliced into thin rounds. 6 tablespoons unsalted butter, melted. 3 tablespoons lemon juice. 2 tablespoons honey.

Turn the salmon over and add the onion to the pan. Cook the salmon and onion for an additional 3 minutes, until the onion starts to soften. Take the salmon out of the pan and place on a cutting board.