Sockeye salmon is lean and rich enough to carry itself on the plate. A quick sear builds color and flavor, while brown butter and a squeeze of lemon finish the fish with grace. This is weeknight dinner at its most straightforward.

Serves 2. 20 minutes, 15 at the stove.

About 1010 calories a serving, 81 g protein, 5 g carbohydrate, 73 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 sockeye salmon fillets dry with paper towel and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.2 min
2. Lay the fillets skin-side up in the pan and cook without moving until the bottom is golden and the fish releases easily from the pan, about 3 minutes. The cue is a thin crust that separates from the surface.3 min
3. Flip the fillets and cook for 1 more minute, then transfer to a warm plate.1 min
4. Add 2 tablespoons butter to the skillet and watch it closely as it melts and foams, swirling occasionally. When the foam subsides and brown solids collect at the bottom, about 2 minutes, pour it over the salmon. Squeeze half a lemon over each fillet.2 min

Note Swap butter for olive oil if you prefer. Leftovers keep in the refrigerator for one day; reheat gently in a low oven to avoid drying out. Serve with steamed greens and boiled potatoes or rice to stretch the plate.