Description
A delicious salmon dish with a zesty lemon and caper sauce that brightens any meal.
Ingredients
Scale
- 680 g salmon fillets (4 fillets, 170 g each)
- 30 g all-purpose flour (1/4 cup)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil (30 ml)
- 3 tbsp unsalted butter (45 g)
- 1 small shallot (30 g), finely minced
- 60 ml dry white wine or low-sodium chicken stock (1/4 cup)
- 45 ml fresh lemon juice (3 tbsp, about 1 large lemon)
- 2 tbsp capers, rinsed (30 g)
- 2 tbsp fresh parsley, chopped
- Optional: 1 tsp Dijon mustard
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with kosher salt and black pepper. Let them rest at room temperature for 5–10 minutes.
- Dredge each fillet in flour, shaking off the excess.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear for 3–4 minutes, then flip and cook for an additional 2–4 minutes until cooked to your preference.
- Remove the salmon and tent with foil. In the same skillet, lower the heat, add unsalted butter, and sauté the shallot until translucent.
- Deglaze the pan with wine or stock, scraping up the fond, then add lemon juice and capers, simmering briefly.
- Whisk in cold butter until the sauce is glossy. Add parsley and adjust seasoning if necessary.
- Add salmon back to the skillet to warm and coat with sauce before serving.
Notes
For a fresh contrast, pair it with a salad like a lemony quinoa salad. Store in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg