Regulating Pan-Seared Salmon with Lemon and Thyme

This pan-seared salmon with lemon and thyme is an easy and delicious meal that can be made in under 30 minutes. The salmon is cooked skin-side down first, which helps to create a crispy skin and keeps the fish moist. The lemon and thyme add a bright, fresh flavor to the salmon, and the capers add a bit of salty brine. This dish is perfect for a quick and easy weeknight dinner.

The origins of this recipe are shrouded in mystery, but it is believed to have originated in the coastal regions of France. In the early 19th century, fishermen would often bring their fresh catch of salmon home and cook it for their families. The simplest method of cooking salmon was to pan-sear it with some olive oil and salt and pepper. Over time, cooks began to add other ingredients to the pan, such as lemon juice, thyme, and capers. These additions helped to enhance the flavor of the salmon and make it a more sophisticated dish. Today, pan-seared salmon with lemon and thyme is a classic dish that is enjoyed by people all over the world.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 pound salmon fillet, skin-on
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh thyme
• 1 tablespoon capers

Instructions

1. Preheat a large skillet over medium-high heat.
2. Season the salmon with salt and pepper.
3. Add the olive oil to the skillet and swirl to coat.
4. Place the salmon fillet in the skillet, skin-side down.
5. Cook for 3-4 minutes per side, or until cooked through.
6. Remove the salmon from the skillet and place on a plate.
7. Pour the lemon juice over the salmon and sprinkle with thyme and capers.

Why It Works

• Pan-searing the salmon skin-side down helps to create a crispy skin and keeps the fish moist.
• The lemon juice and thyme add a bright, fresh flavor to the salmon.
• The capers add a bit of salty brine to the dish.