Wild sockeye salmon gets a quick sear in brown butter, the nuttiness playing against the rich fish. This shelf holds dinner already; all you need is ten minutes and a hot pan.

Serves 2. 15 minutes, 10 at the stove.

About 990 calories a serving, 81 g protein, 0 g carbohydrate, 71 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large skillet over medium-high heat and let it warm for one minute. Pat the two salmon fillets dry with a paper towel and season both sides with salt and pepper.
2. Place both fillets skin-side up in the skillet and sear without moving them until the flesh releases easily from the pan, about three minutes. Flip carefully and cook the skin side for one minute until it crisps.4 min
3. Remove the fillets to a plate. Add 3 tablespoons butter to the pan and swirl constantly until it foams and the milk solids turn deep brown, about two minutes. Pour the brown butter over the salmon and serve.2 min

Note Swap the butter for good olive oil if you prefer. Leftover salmon keeps in the fridge for three days; eat cold or flaked into salad. Serve with lemon, steamed broccoli, or a grain.