Entree: France – Pan-Seared Salmon with Lemon-Caper Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 2 cloves garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest
- 2 tbsp (30 ml) capers, drained
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper

Instructions

1. Pat salmon fillets dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Place fillets skin-side down and press gently for 10 seconds to ensure even contact; cook 4–6 minutes without moving until skin is crisp and edges are cooked about two-thirds of the way.
3. Flip fillets and cook 1–2 minutes more for medium doneness (cook longer for well done). Transfer salmon to a warm plate and tent with foil.
4. Reduce heat to medium, add butter to the skillet; when melted, add garlic and cook 30–45 seconds until fragrant but not brown.
5. Stir in lemon juice, lemon zest, and capers; simmer 1–2 minutes to slightly thicken the sauce.
6. Remove from heat, stir in parsley, taste and adjust seasoning. Spoon lemon-caper butter over salmon and serve immediately.