Description
A delicious and easy recipe for pan-seared salmon fillets served with a rich lemon butter sauce, perfect for a quick weeknight dinner.
Ingredients
- 4 ounces salmon fillets (6 ounces each)
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 0.25 cup fresh lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon capers (rinsed and drained (optional))
Instructions
- Remove the salmon fillets from the refrigerator 15 minutes before cooking to take the chill off, then pat them thoroughly dry on all sides with paper towels; if skin-on, score the skin lightly in two or three places to prevent curling, and season both sides generously with the kosher salt and freshly ground black pepper.
- Select a large stainless steel or cast-iron skillet, place it over medium-high heat, add the olive oil, and wait until the oil shimmers and just begins to smoke slightly before carefully laying the salmon fillets into the pan skin-side down first; press gently for a few seconds to ensure contact and cook undisturbed for 4 to 5 minutes without moving the fish until the edges turn opaque white and the bottom is deeply golden brown.
- Use a thin, flexible spatula to gently flip the fillets, reduce the heat to medium, and cook the second side for another 3 to 4 minutes until the internal temperature reaches 125°F to 130°F for medium-rare or 135°F for medium; transfer the cooked salmon to a warm plate and cover loosely with foil while you prepare the sauce.
- Without cleaning the pan, reduce the heat to low, add the cold unsalted butter, and immediately stir in the minced garlic for 30 to 60 seconds until fragrant but pale yellow; pour in the fresh lemon juice to deglaze the pan, let the mixture bubble gently for one minute, slowly whisk in the heavy cream to create a smooth emulsion, and stir in the optional capers if using.
- Return the warm salmon fillets to the pan to nestle them into the simmering sauce or spoon the sauce generously over the plated fish, allow the fish to sit in the sauce for 30 seconds, sprinkle the chopped fresh parsley over the top, and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 0
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 25
- Cholesterol: 90
Keywords: Leftover salmon can be stored in an airtight container in the refrigerator for up to two days; the sauce may separate upon cooling, which is normal. To reheat, gently warm the salmon and sauce together in a skillet over low heat, adding a splash of water or lemon juice if the sauce has thickened too much. Avoid microwaving as this can make the fish rubbery and cause the sauce to split. Freezing is not recommended for this dish because the texture of the salmon and the stability of the cream-based sauce suffer significantly after thawing. For best results, serve with roasted asparagus, steamed rice, or a light green salad to balance the richness of the butter.