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Salmon with Lemon Caper sauce

Crispy Skillet Salmon with Lemon Caper Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, French, Mediterranean
Servings 4

Equipment

  • Large nonstick or stainless skillet ensures perfect skin crisping
  • Spatula or fish turner helps you flip without damage
  • Small Mixing Bowl for sauce
  • Measuring spoons and cups
  • Zester and knife for lemon-dependent flavors

Ingredients
  

  • 4 salmon fillets 6 oz each, skin-on, 1–1½ inches thick
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder optional boost of garlic salmon essence
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced (adds depth to the caper sauce)
  • 1/4 cup dry white wine or low-sodium chicken or vegetable broth
  • Juice of 1 lemon preferably fresh
  • Zest of 1/2 lemon
  • 2 tablespoons capers drained and rinsed
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon Dijon mustard optional smooth tang

For garnish: lemon wedges and extra parsley.

Instructions
 

Prep the Salmon

  1. Pat each fillet dry with paper towels. Season both sides with salt, pepper, and optional garlic powder. This ensures the skin crisps up beautifully and enhances the garlic salmon profile.

Sear the Skin

  1. Heat the skillet over medium-high heat and swirl in olive oil. When hot, carefully place the fillets skin-side down. Press down gently for 10–15 seconds to prevent curling. Cook for 5–6 minutes—don’t move them—until skin is crisp and golden.

Flip and Finish

  1. Flip fillets gently and cook 3–4 more minutes until the skin is deep golden and the salmon is opaque nearly through. Transfer the salmon to a warm plate, loosely tented with foil—this keeps it juicy while you prepare the sauce.

Make the Lemon Caper Sauce

  1. In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté quickly till fragrant (20–30 seconds). Pour in white wine (or broth) and scrape up any browned bits from the pan for rich flavor. Let it reduce by half (~2 minutes). Stir in lemon juice, zest, capers, Dijon (if using), and parsley. Season with salt and pepper. Cook another minute until sauce thickens slightly. This is a fresh seafood dish recipe at its best—bright, buttery, tangy.

Serve

  1. Place salmon fillets on a platter or individual plates. Spoon hot lemon caper sauce over each. Garnish with extra parsley and lemon wedges. Serve immediately for maximum crispiness and sauce-y goodness.