Crispy-Skinned Salmon with Lemon and Capers

Nutrition · per serving

Steps

1. 1

   Pat the salmon fillets completely dry, especially the skin. Season both sides with salt and pepper. Have the sauce ingredients measured before cooking, because the salmon cooks quickly.

   2 fillets, 170 g each salmon fillets, skin on1/2 tsp fine sea salt1/4 tsp black pepper, freshly ground
2. 2

   Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Place the salmon skin-side down and press gently with a spatula for the first 30 seconds to prevent curling.

   2 fillets, 170 g each salmon fillets, skin on1 tbsp olive oil
3. 3

   Cook the salmon skin-side down for 4 to 5 minutes, without moving it, until the skin is deeply golden and crisp and the flesh is opaque about halfway up the sides. Turn and cook for 1 to 2 minutes more, until the thickest part reaches 63°C or flakes easily. Transfer to warm plates and rest briefly.

   2 fillets, 170 g each salmon fillets, skin on
4. 4

   Reduce the heat to medium. Add the butter and capers to the same skillet. Cook for about 30 seconds, stirring, until the butter foams and the capers begin to sizzle.

   30 g unsalted butter2 tbsp capers, drained
5. 5

   Add the lemon juice, lemon zest, and water. Scrape up the browned bits and simmer for 30 to 45 seconds, until the sauce is glossy and slightly reduced. Remove from the heat and stir in the parsley.

   2 tbsp lemon juice1 tsp lemon zest2 tbsp fresh parsley, finely chopped2 tbsp water
6. 6

   Spoon the lemon-caper sauce over and around the salmon, keeping the crisp skin exposed. Serve immediately.

Origin & History

This preparation reflects French pan sauces, in which browned skillet juices are enriched with butter, lemon, and capers. The combination is closely associated with classic European fish cookery, while the direct, high-heat searing technique is also common in modern American home cooking.