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Salmon in Brown Butter

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If you’re tired of the leftovers and rich decadence of the Thanksgiving feasting, then it’s time to cook this easy Salmon in Brown Butter.

Do not be intimidated by the phrase ‘brown butter’. It’s actually super easy to make. I have used brown butter in baking Filipino cakes and for cooking Philippine dishes. When my son was home several months ago, he suggested I cook the salmon fillets in brown butter.

It took about seven minutes for the butter to brown over medium heat. The butter liquified and had a golden brown color. I then sauteed the garlic and onions, and added the salmon fillets. The fish cooked evenly on both sides. The buttery, slightly salty flavors seeped into the fillet, which made it even more moist. The outer edges of the salmon caramelized. At the end, I drizzled a tad of honey on the salmon just before serving. It was divine.

Keep the next few weeks of cooking simple and easy. You don’t have to get stressed or overwhelmed. This year’s holidays are different due to the pandemic. But it doesn’t diminish the fact that Christmas is special.

In the next few weeks, I will be sharing some recipes to brighten your holiday table. They will be simple enough to make your lives easy. But there will be unique touches to remind us of what the holidays mean. No matter what, always remember to cook with love.

Salmon in Brown Butter

This Salmon in Brown Butter dish is one of the easiest entrees to prepare. Brown the butter for seven minutes in the skillet. Then cook the salmon fillets in the butter. This cooks fast and can be prepared a few minutes before dinner. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2.
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Salmon in Brown Butter
Servings: 2 people
Calories: 413kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Skillet - 10 to 12 inches


  • 2 whole (600 gms. each) wild-caught salmon fillets
  • 2 Tablespoons calamansi or lemon juice
  • 1 pinch salt
  • ½ teaspoon ground black pepper
  • ½ cup butter
  • 2 cloves garlic
  • 1 whole medium-sized onion, sliced
  • 2 Tablespoons honey, to drizzle on salmon
  • 1 Tablespoon chopped fresh parsley, for garnish

For serving:

  • steamed rice


To prepare the salmon fillets:

  • Make sure salmon is thawed at room temperature.
    In a non-reactive container, marinate the salmon fillets with the calamansi (or lemon juice), salt and black pepper for 15 minutes. (Note: Do not marinate fish longer than this amount of time). Set aside till ready to cook.

To cook the salmon in brown butter:

  • In a large skillet, over medium heat, add the butter. Let the butter melt and simmer for 7 minutes. The butter will start to liquefy and turn a golden brown color.
  • In the skillet, saute the garlic and onions till transparent, for about 1 minute.
    Add the marinated salmon fillets. Cook evenly on each side for 8 minutes.
  • When salmon is cooked completely, drizzle the top with honey.
    Garnish with chopped fresh parsley. Serve warm with rice.

Cook's comments:

  • If possible, use newly-purchased, good quality butter for this recipe.
    But if you're using butter you've had in the refrigerator for a while, taste to see if flavor is still fresh and not rancid. This makes a difference in the outcome of the dish.


Serving: 1g | Calories: 413kcal | Carbohydrates: 1g | Protein: 1g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 425mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1418IU | Vitamin C: 1mg | Calcium: 19mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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