2 tbsp. butter
2 tbsp. dark brown sugar
2 tbsp. fresh lemon juice
1 lb. red salmon fillets
Lemon slices
Fresh parsley


Melt butter in large skillet over medium heat.  Stir in brown sugar and lemon juice. Gently place fish in lemon mixture, skin side up.  Cover; cook on medium heat until water seal has formed.  Reduce heat to medium-low.  Cook 5 minutes.

Remove cover and baste fish with butter mixture from the pan.  Cover and cook 3-4 minutes longer, depending upon thickness of salmon fillets.

To serve, divide salmon into 4 ounce pieces, baste again with sauce from skillet, and serve with fresh lemon wedges and parsley sprigs.