Two thick salmon fillets seared hard in a hot pan until the skin crisps and the flesh stays tender. Brown butter and a pinch of salt is all the sauce this needs, and it comes together in the time it takes the fish to cook.

Serves 2. 15 minutes, 12 at the stove.

About 340 calories a serving, 18 g protein, 0 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a heavy skillet over high heat for one minute. Pat two salmon fillets dry with paper towels and season both sides with salt and pepper. When the pan is smoking, place the fillets skin side down and let them sit without moving for four minutes, until the skin browns and the edges turn opaque.4 min
2. Flip the fillets and cook for one more minute on the other side until the thickest part yields gently to a fork. Transfer them to a plate.1 min
3. Pour off any liquid in the pan, add 3 tablespoons of butter, and swirl it over medium heat for one minute until it foams and turns golden brown with a nutty smell. Pour the brown butter over the salmon and serve right away.1 min

Note Cook the fillets skin side up if you prefer. Leftovers keep two days covered in the fridge and eat well cold with a squeeze of lemon. Serve with buttered rice or roasted vegetables to soak up the brown butter sauce.