American
Lemon-Caper Salmon
Crisp-skinned salmon with a moist center and a bright lemon-caper brown-butter sauce.
4 servings · 5 minutes prep · 14 minutes cook
Ingredients
Salmon
- 4 fillets, 5–6 oz each, center-cut and skin-on
- 3/4 tsp, Diamond Crystal
- 1/4 tsp, freshly ground
- 1 tbsp
Lemon-Caper Butter
- 3 tbsp
- 2 tbsp, drained well
- 1 clove, finely minced
- 2 tbsp, freshly squeezed
- 2 tbsp
- 2 tbsp, flat-leaf, chopped
Directions
Sear the Salmon
- Pat the salmon fillet very dry, then season with the kosher salt and black pepper. Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the fillets skin-side down, press them gently against the pan for 20 seconds, then release. Cook undisturbed for 5–6 minutes, until the skin is crisp and the flesh is opaque halfway up the sides.
- Turn the fillets and cook for 1–2 minutes, until the thickest part reaches 125–130°F for a moist center. Transfer them to a plate, skin-side up.
Make the Pan Sauce
- Reduce the heat to medium. Add the unsalted butter and drained capers. Swirl the skillet for 1–2 minutes, until the milk solids are golden, the butter smells nutty, and the capers begin to crisp. Add the garlic and cook for the final 20 seconds, just until fragrant.
- Remove the skillet from the heat. Carefully add the lemon juice and water, then swirl until the sauce is glossy and spoonable. Stir in the parsley. Spoon the sauce around the salmon, leaving the crisp skin uncovered, and serve immediately.
