Lemon Caper Salmon
This easy pan-seared salmon recipe is made using a cast iron skillet. Seasoned with herbs, lemon and capers in a butter sauce. Ready in 15 minutes!
Servings 2
Calories 592kcal
Equipment
Ingredients
- 2 salmon fillets, center-cut (2" thick)
- 2 tablespoon olive oil
- 4 tablespoon butter
- 4 sprigs fresh thyme
- 3 cloves garlic smashed with a knife
- 2 tablespoon capers, drained
- 1 lemon juiced
- salt and pepper to taste
Instructions
- Pat salmon fillets dry with a paper towel and season with salt and black pepper.
- Add oil to a cast iron skillet over medium heat. When a drop of water sizzle, oil is ready. Add the salmon fillets skin side down.
- Sear salmon for 3-4 minutes or until skin releases from the pan. Filet will release easily when ready to flip.
- Flip salmon then add butter, thyme, garlic, capers and lemon juice.
- Cook salmon for an additional 3-4 minutes, or until temperature reaches 125-145° in the thickest part.* While salmon sears on the second side, baste the skin side with butter from the pan.
- Using a spoon, scoop capers and butter sauce from pan and add to the top of the salmon before serving.
Notes
- *The FDA recommends cooking salmon to a temperature of 145˚ however many chefs pref to cook to a temperature of 125˚ for a flakier and more moist texture.
- Wild caught salmon, however, is typically cooked to a slightly lower temperature of 120˚ vs. farm-raised salmon. For more details, see above.
- Dill, parsley, chives, basil, tarragon, oregano, or rosemary are all great herb choices if you don't want to use thyme.
Nutrition
Serving: 1filet | Calories: 592kcal | Carbohydrates: 7g | Protein: 35g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 479mg | Potassium: 948mg | Fiber: 2g | Sugar: 1g | Vitamin A: 886IU | Vitamin C: 34mg | Calcium: 61mg | Iron: 2mg
