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Pan-Seared Salmon with Lemon Caper Sauce

An elegant, 10-minute lemon caper sauce that transforms simple salmon into a gourmet meal. Bright, briny, and beautifully balanced.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French, Mediterranean
Calories: 450

Ingredients
  

For the Salmon
  • 2 ( 6-ounce) salmon fillets skin on or off
  • 1 tbsp olive oil
  • Kosher salt and black pepper to taste
For the Lemon Caper Sauce
  • 2 tbsp unsalted butter divided
  • 1 small shallot minced
  • 1 clove garlic minced
  • 0.25 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 3 tbsp capers drained, roughly chopped
  • 2 tbsp heavy cream optional
  • 2 tbsp fresh parsley chopped

Equipment

  • Medium Skillet
  • Whisk
  • Chef’s knife
  • Cutting board

Method
 

  1. Pat salmon fillets dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat olive oil in a medium skillet over medium-high heat. Once hot, add salmon (skin-side down if applicable). Cook for 4-6 minutes without moving, until skin is crispy. Flip and cook for another 2-4 minutes, until cooked to preference. Remove salmon to a plate.
  3. Reduce heat to medium. Add 1 tbsp butter to the same skillet. Add minced shallot and cook for 1-2 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
  4. Pour in white wine to deglaze, scraping the bottom of the pan with a whisk. Let it reduce by half, about 1-2 minutes.
  5. Stir in lemon juice and capers. Simmer for 1 minute.
  6. If using, stir in heavy cream. Reduce heat to low. Add the remaining 1 tbsp of butter and whisk continuously until melted and the sauce is glossy and slightly thickened.
  7. Remove from heat. Stir in chopped parsley. Taste and adjust seasoning with salt and pepper.
  8. Spoon the warm lemon caper sauce over the rested salmon fillets and serve immediately.

Notes

For a richer sauce, use the full 2 tbsp of heavy cream. If you don't cook with wine, substitute with an equal amount of chicken or vegetable broth. Be cautious with added salt as the capers are naturally salty.