When I want to make something that feels fancy but is surprisingly easy, I always turn to my lemon butter salmon recipe. It’s ...

Swap in parsley or tarragon if you’re not into dill. Use an instant-read thermometer—125°F is the sweet spot for moist, medium salmon. Add a few thin asparagus spears or zucchini strips to ...

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 ...

Seared Salmon in a Lemon Butter Sauce. Ingredients: 1 pack Rainforest Salmon Fillets, thawed and skinned. Salt and ground black pepper, to taste. 2 tsp coconut oil. 2 garlic cloves, minced.

Melt butter in a glass measuring cup for ½ to one minute in microwave. Add lemon juice, salt and pepper. Line grille grate with aluminum foil. Heat grill to medium heat, Place salmon on aluminum ...

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.

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 ...

4 portions of salmon weighing about 5 ounces each, cut from the thick top loin, measuring approximately 3-inches square, skin removed, dark gray areas trimmed away ...

Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move that’s genius in its simplicity. Husband-and-wife food bloggers and podcasters… ...

For the lemon-tarragon butter In a food processor, mix all the ingredients, and then transfer to a small bowl or ramekin. Chill in the refrigerator for 20 minutes, until ready to serve.