Cast-Iron Brown Butter Salmon
Crispy-skinned salmon fillets bathed in a nutty, aromatic brown butter sauce with fresh parsley and lemon.
Recipe Author
Riff Kitchen@riffkitchen
French-InspiredDinnerFish
Cast-Iron Brown Butter Salmon
Crispy-skinned salmon fillets bathed in a nutty, aromatic brown butter sauce with fresh parsley and lemon.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 10 cook
- 15 min
- servings
- 2
- effort
- Medium
Chef's note
Brown butter provides a rich, savory depth that perfectly complements the fattiness of the salmon without overpowering it.
Method
8 steps · tap one to tick it off
Tips
Preheat the cast iron thoroughly. Cast iron heats unevenly at first. Give it several minutes over medium-high so the whole base is hot when the salmon goes in.
Let the pan cool before the butter. Cast iron holds a lot of heat. Give it a minute after the salmon comes out, or the butter burns before it browns.
Add the lemon juice off the heat. Brown butter foams up hard when lemon juice hits it. Take the pan off the heat first to avoid splatter.
Swaps
No kosher salt? Table salt, about half as much, since its fine grains pack more salt into each pinch.
No fresh flat-leaf parsley? Chives or dill, chopped the same way.
No lemon juice? White wine vinegar, about half as much.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the butter sauce with the fish; it sets in the fridge and melts again.
Freezer: 2 to 3 months for best quality. The flesh comes back slightly drier and the skin soft.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
Brown butter provides a rich, savory depth that perfectly complements the fattiness of the salmon without overpowering it.
Instructions
Follow the steps to perfection.
Tips
Preheat the cast iron thoroughly. Cast iron heats unevenly at first. Give it several minutes over medium-high so the whole base is hot when the salmon goes in.
Let the pan cool before the butter. Cast iron holds a lot of heat. Give it a minute after the salmon comes out, or the butter burns before it browns.
Add the lemon juice off the heat. Brown butter foams up hard when lemon juice hits it. Take the pan off the heat first to avoid splatter.
Swaps
No kosher salt? Table salt, about half as much, since its fine grains pack more salt into each pinch.
No fresh flat-leaf parsley? Chives or dill, chopped the same way.
No lemon juice? White wine vinegar, about half as much.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the butter sauce with the fish; it sets in the fridge and melts again.
Freezer: 2 to 3 months for best quality. The flesh comes back slightly drier and the skin soft.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix