Pan-Seared Salmon

By: Kedra Holmes

Bahamian Cook Nook

May 28, 2021

8 oz. Salmon Fillet (skin on)

3 Tbsp. Lemon Juice

1/4 Tsp. Salt

1/4 Tsp. Black Pepper

1 Tbsp. Unsalted Butter

In a medium bowl, season salmon with lemon juice, salt and black pepper.  Set aside.

Melt butter in a heated cast iron pan; placing the fish skin side down.  Once the skin has crisped – turn and allow to cook on the other side for about 4 minutes or until an internal temperature of 145° is reached.  Remove from heat and drain on paper towels.

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