Salt and Pepper Salmon with Herbs and Meyer Lemon

Salt and Pepper Salmon with Herbs and Meyer Lemon

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  • 2 tbsp unsalted butter, at room temperature, plus 1 tsp, separated
  • 1/2 tsp meyer lemon zest
  • 1/2 tsp dill, finely chopped
  • 1/2 tsp thyme, picked and finely chopped
  • 1/2 tsp garlic, minced
  • s&p
  • 2 (6-ounce) salmon fillets, skin-on
  • 1-2 tbsp olive oil


In a small bowl, combine the 2 tbsp butter, lemon zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. Set aside.

Heat 1-2 tbsp of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Add 1 tsp butter. Season the salmon on both sides with s&p. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes (if your salmon is thicker than 1 1/2-2 inches you can cook them another minute or two flesh-side down).

Remove from the pan and top with the room temperature compound butter. The butter will melt over and coat the salmon.