Description
A delicious and easy one-pan creamy lemon caper butter salmon recipe that’s perfect for a quick weeknight dinner. Salmon fillets are pan-seared to perfection and served in a luscious lemony caper cream sauce, making a sophisticated yet simple meal that pairs beautifully with rice, mashed potatoes, or pasta.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp capers, drained
- 1 tbsp chopped fresh parsley (optional)
- lemon slices for garnish
Instructions
- Prepare Salmon: Pat salmon fillets dry with a paper towel and season both sides evenly with salt and black pepper, ensuring a flavorful crust after cooking.
- Cook Salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4–5 minutes until golden and crispy. Flip the fillets and cook an additional 4–5 minutes until cooked through to your preference. Remove salmon from the pan and set aside on a plate.
- Make Sauce: Reduce heat to medium and melt the butter in the same skillet. Add minced garlic and cook for about 30 seconds until fragrant but not browned. Pour in the chicken or vegetable broth, stirring well to scrape up any browned bits from the pan for added flavor. Stir in the heavy cream, fresh lemon juice, lemon zest, and capers. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
- Combine Salmon and Sauce: Return the salmon fillets to the skillet, spooning the creamy lemon caper sauce over the top. Simmer for another 2–3 minutes to rewarm the salmon and allow the flavors to meld beautifully.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish and garnish with lemon slices. Serve hot, ideally over rice, mashed potatoes, or pasta to soak up the sumptuous sauce.
Notes
- Serve over rice, mashed potatoes, or pasta to soak up the sauce.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- The recipe is naturally gluten-free and pescatarian-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
