Pan-Seared Salmon with Dill and Caper Butter

Pan-seared salmon is a classic dish that's easy to make at home. This recipe adds a flavorful twist with a dill and caper butter that's melted over the fish as it cooks. The result is a moist, flaky salmon with a crispy skin and a bright, tangy sauce.

Pan-seared salmon has been a staple of French cuisine for centuries, and it's easy to see why. The technique is simple, but it yields a perfectly cooked fish with a crispy skin and a moist, flaky interior. This recipe adds a flavorful twist with a dill and caper butter that's melted over the fish as it cooks. The result is a bright, tangy sauce that complements the salmon perfectly.

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

Ingredients

• 1 lb salmon fillet, skin-on
• 1 tbsp olive oil
• 1/2 tsp dried dill
• 1/2 cup butter, cold
• 1/4 cup capers, rinsed
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Preheat a large skillet over medium heat.
2. Rub the salmon fillets with olive oil, then season with salt and pepper.
3. Place the salmon fillets skin-side down in the preheated skillet.
4. Cook for 5 minutes, or until the skin is crispy and the fish is opaque halfway through.
5. Flip the salmon fillets and cook for an additional 3-5 minutes, or until cooked to your desired doneness.
6. While the salmon is cooking, make the dill and caper butter.
7. In a small bowl, combine the butter, dill, capers, and parsley.
8. Mash the ingredients together until the butter is smooth.

Why It Works

• The skin-on salmon fillet gives the fish a crispy exterior while keeping the interior moist and flaky.
• The olive oil helps to brown the skin of the salmon and prevent it from sticking to the pan.
• The dill and caper butter adds a bright, tangy flavor to the salmon.
• The butter also helps to keep the salmon moist as it cooks.
• The lemon wedges add a fresh, citrusy flavor to the salmon.