Wild keta salmon is leaner and more delicate than Atlantic farmed, so it needs care not to overcook and the gentle richness of brown butter to carry it. This is the fastest dinner on a weeknight when you have good fish on hand.

Serves 2. 20 minutes, 15 at the stove.

About 2250 calories a serving, 203 g protein, 5 g carbohydrate, 152 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 5-ounce salmon fillets dry with paper towel and season all over with salt and pepper. Let them sit skin-side down on the counter while you start a second task.
2. Set a skillet over medium-high heat and add 1 tablespoon oil; once it shimmers, lay each fillet skin-side down in the pan and do not move them. Watch as the skin crisps and the flesh turns opaque up the side; this takes about 4 minutes.4 min
3. Flip each fillet and cook another 2 to 3 minutes until the center barely resists a fork poke, still moist. Transfer to a plate.3 min
4. Lower heat to medium and add 2 tablespoons butter to the empty pan; let it foam and brown, shaking the pan often, until it smells nutty and deep gold, about 3 minutes. Pour the butter over the salmon.3 min
5. Cut the lemon into wedges and serve alongside.

Note Swap the lemon for lime or use lemon from the pantry if you have it. Leftovers keep two days cold and are fine in a salad. Serve with a green vegetable and bread to soak up the butter, or over rice to stretch it further.