Pan-seared wild-caught salmon with a lemon-butter sauce is simple, easy and delicious.
1 6-ounce wild-caught salmon fillet
Sea salt and freshly-ground pepper
1 lemon, juiced
1 lemon, sliced
1 teaspoon extra virgin olive oil
3 teaspoons Kerrygold butter
Pat a salmon fillet dry. Season with salt and pepper. Give the fillet a good squeeze of lemon juice and rub in.
Heat 1 teaspoon olive oil in a non-stick pan. Place fillet, flesh side down, pressing lightly. Sear, undisturbed, for 3-4 minutes, until crispy and golden.
Flip and sear the other side for TWO minutes. Add 3 teaspoons butter and another good squeeze of lemon juice. Stir. Cook fish for a further 1-2 minutes. Butter will begin to brown a bit.
Serve with lemon slices. Capers are nice, too.