1 1/4 lb. skinless boneless salmon fillers cut into 4 fillets (5 oz; 1-inch thick each)
1/2 tsp. salt
1/8 tsp. black pepper
4 tsp. unsalted butter
1 tsp. ground lemon zest
4 tsp. freshly squeezed lemon juice from 2 lemons
1 tsp. fresh parsley, sliced into pieces

Season salmon with salt and a little ground pepper. Heat 4 teaspoons butter in a 12-inch nonstick pan until hot and shiny over medium-high heat. Cook the salmon, without moving, on the skin side, until golden and crisp (for about 4 minutes). Carefully flip the fillets and reduce the heat to medium.

In the last 2 minutes of cooking, add 1 teaspoon of lemon zest and 4 teaspoons of lemon juice to the pan. Spoon onto the salmon while cooking. Continue cooking for 4 to 5 minutes as you wish. Transfer to a plate and serve.

Submitted by: Le Tasty Kitchen