Lemon-Brown Butter Salmon

There are a few things that have my heart (other than my family and stuff), and those things are nutty browned butter, crispy salmon skin, and a well-executed 15-minute dinner. Luckily for me, this recipe has all three. Hearty salmon fillets are generously seasoned with salt and pan-seared in browned butter with lemon zest and lemon juice, then topped with a flurry of freshly chopped herbs. This is the kind of quick meal you can pull off on a busy weeknight without missing a beat. Pair it with an easy-to-assemble salad or our foolproof mashed potatoes for a full meal that will rival your favorite restaurant.

The salmon:
I can’t preach the gospel of crispy salmon skin enough, but if you hate fish skin and you don’t agree with me, I totally understand—just skip it! Grab some skinless salmon and cook this recipe as is; just knock 1 minute off the cooking time. If you’re on the fence because you’ve never had crispy salmon skin or haven’t executed it successfully at home, give it a try! If you’re stumped, drop me a comment down below and we’ll get through this together.

The garlic:
When it comes to garlic, I’m usually a 2 clove-minimum kinda girl, but this time—literally just this one time—I suggest sticking to 1 clove. The superstar flavor moments for this dish come from the toasty browned butter and the zippy lemon zest, letting the mellow, pan-fried garlic have a supporting role.

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.