Pan Fried Salmon

Nothing quite compares to the taste of well cooked salmon fillets with perfectly crispy skin and flaky flesh.

Course Main Course

Cuisine American

Keyword pan fried salmon

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 363kcal

Season salmon with salt and pepper on both sides
Zest one lemon
Squeeze lemon juice, about 4 table spoons
Heat a skillet or sauté pan over medium heat and place butter to melt.
Let the butter turn light brown and the solids sink to the bottom and turn brown. Your butter should be clear now.
Place fish in hot butter with a fish spatula. Note: Using the correct tools will ensure your fish doesn’t break when you flip them.
Cook fish on both sides for 2-3 minutes until brown.
Remove fish to plate.
Add lemon, zest and salt and pepper to taste. Reduce slightly.Taste the sauce to see if it needs adjustment with more butter.If you want the sauce less zesty, you can also use white wine and only 2 tablespoons lemon juice.
Place fish back in the pan, and finish cooking on medium heat while spooning sauce over the fish. Note: Internal temperature should be 110-125˚F
Add capers before serving.
Remove fish and pour over sauce from the pan. Garnish with lemons and flat leaf parsley.

Capers are excellent for keto because they are low in net carbs. They are also minimally processed and free of harmful ingredients.