Pan-Seared Salmon with Lemon Caper Butter

This pan-seared salmon with lemon caper butter is a classic dish that is both elegant and easy to make. The salmon is cooked skin-side down first, which gives it a crispy skin and helps to keep it moist. The lemon caper butter sauce is made with just a few ingredients and adds a bright and flavorful touch to the salmon. This dish is perfect for a weeknight dinner or a special occasion.

The origins of pan-seared salmon with lemon caper butter are unclear, but it is thought to have originated in France in the 19th century. The dish was likely inspired by the classic French dish, sole meunière, which is made with pan-seared sole fillets in a lemon butter sauce. Over time, salmon became a more popular fish for this dish, and the addition of capers added a salty and briny flavor to the sauce. Today, pan-seared salmon with lemon caper butter is a popular dish all over the world.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound (450g) salmon fillet, skin-on
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup lemon juice
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley

Instructions

1. Season the salmon fillet with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the salmon fillet, skin-side down, and cook for 4-5 minutes per side, or until cooked through.
4. While the salmon is cooking, melt the butter in a small saucepan over low heat.
5. Stir in the lemon juice, capers, and parsley.
6. Remove the salmon from the skillet and place on a serving platter.
7. Pour the lemon caper butter sauce over the salmon and serve immediately.

Why It Works

• Pan-searing the salmon skin-side down gives it a crispy skin and helps to keep it moist.
• The lemon caper butter sauce is made with just a few ingredients and adds a bright and flavorful touch to the salmon.
• This dish is easy to make and can be ready in under 30 minutes.