How To Pan Sear Sockeye Salmon With A Caper And Butter Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice maintains sweetness without alcohol.

Cut a small fillet of sockeye salmon, about 200 g (10 oz), skin on.

Heat a frying pan on medium to high heat and add a bit of vegetable oil.

Season the salmon with salt.

Place the salmon skin-side down in the pan and sear for around 3-4 minutes without moving it to keep the skin crispy.

Flip the salmon and cook for a short time, then do not turn it back again to maintain the crispy skin.

Melt butter in the pan, scooping it over the fish to enhance crispiness and add creaminess.

Finely chop 1 clove of garlic and mix it with the melted butter and the zest of half a lemon.

Add juice from half a lemon and 2 teaspoons of capers to the butter mixture, and mix well.

Season the sauce with black pepper and remove the pan from heat.

Finely chop some parsley and mix it into the sauce with the capers, butter, lemon juice, and lemon zest.

Serve the salmon topped with the caper and butter sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens