Salmon With Butter and Lemon
Makes 1 fillet. Recipe is from Craig Lancaster. You can also add your favorite fresh herbs right at the end for a bright, green taste. We like a sprig of dill or a bunch of fresh parsley.
1 (8-oz.) salmon filet, with skin
4 tbls. butter or margarine
Juice of one lemon, divided
Salt and pepper to taste
1. In a large pan over medium heat, melt the butter. Add the fish, skin side down, and pour on half the lemon juice.
2. Cover and let cook for 5 minutes.
3. Flip the fish, removing the skin with tongs, then add the other half of the lemon juice. Put the cover back on and cook for 5 more minutes.
4. Serve with fresh lemon and cracked black pepper.
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