Simple Lemon Butter Salmon

We've tried to expose Madeline to a wide taste palette, including some foods that kids find tough to love, like fish. In Haiti, her favorite fish dish is pan fried local Woz fish with a key lime butter sauce. While back in North America, we have adapted Madeline's favorite fish recipe, and make this Simple Lemon Butter Salmon. Madeline likes this Lemon Butter Salmon so much her hands shake with enthusiasm in between bites, and quite frankly, we adults aren't too far behind her! 

Print Friendly and PDF

Yield: Serves 2-3


  • 1 pound salmon filet (cleaned, all bones removed, as even a thickness as possible)
  • 3 tablespoons butter
  • Juice of 1 lemon
  • 1/4 teaspoon kosher salt
  • pinch of black pepper


  1. Preheat a medium small heavy non-stick skillet or medium high heat. Add butter to melt.
  2. Sprinkle the salt and pepper evenly over the top side (non skin side) of the salmon.
  3. When the pan is hot and butter has fully melted and just topped bubbling, carefully add the salmon (skin side up). Cook for 5 minutes (until a golden crust has developed, shifting occasionally to keep from burning). If the butter starts to burn, turn down the heat a little.
  4. Flip the salmon carefully, and cook on the skin side for an additional 5-7 minutes. The flesh should just start to flake apart when pushed with a fork, and be cooked (non translucent) all the way through.
  5. Remove the salmon from the pan and take the pan off the heat. and cut into portions, squeeze over fresh lemon juice and serve immediately.