Pan-Seared Salmon
with a white wine caper sauce
Salmon, known for its rich, buttery taste and numerous health benefits, is a favorite among seafood enthusiasts. One of the most delicious ways to enjoy salmon is by pan-searing it to perfection and pairing it with a luxurious white wine caper sauce.
Here are the ingredients to make this “wicked easy” recipe! By combining the tender, flaky salmon with the tangy, aromatic sauce, you will be creating a culinary masterpiece that will surely impress your guests and satisfy your taste buds!
The first step is to pat the salmon fillets dry with a paper towel and then season both sides with salt and pepper.
Place a large, heavy-bottomed skillet over medium-high heat and add the olive oil. Let it heat up for a minute until it shimmers.
Then carefully place the salmon fillets into the hot skillet, skin-side down. Press them gently to ensure even contact with the pan for a crispy skin.
Cook the fillets skin-side down for 4 to 5 minutes until it is nicely seared, and the skin is crispy.
Flip the fillets and cook skin-side up for another 2 to 3 minutes until it is cooked to your desired level.
Remove the pan-seared salmon fillets to a plate or sheet pan and keep warm either in a low oven or covered with aluminum foil.
Discard any oil from the skillet and return it to the stovetop over medium heat. Add the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
Add the capers and the optional minced garlic to the pan, stirring for a minute to heat.
Stir in the butter until it is melted and combined with the wine and capers. Add the fresh lemon juice and season with salt and pepper to taste. Remove the pan from the heat and stir in the chopped parsley,
Plate the reserved cooked salmon fillets with your choice of vegetable and starch. Pour the white wine caper sauce over the pan-seared salmon fillets and serve immediately.
Pan-seared salmon with white wine caper sauce is a restaurant-quality dish that you can easily prepare at home. This crispy seared salmon fillet recipe paired with the tangy caper wine sauce creates a harmonious blend of flavors that will leave your taste buds electrified in delight. You now have a new favorite recipe in your culinary repertoire to impress your family and friends!
Pan-Seared Salmon with a White Wine Caper Sauce
This Pan-Seared Salmon recipe is not only delicious, but also beautifully served on the plate. It's the perfect recipe for a special dinner at home or a delightful weeknight treat!
Equipment
- 1 skillet
Ingredients
For the Salmon:
- 4 each Skin-on, Boneless Salmon Fillets (4 to 6 oz.)
- To taste Salt & Pepper
- 2 Tbsp. Olive Oil
For the white wine caper sauce:
- ½ cup White Wine
- 2 Tbsp. Capers, rinsed.
- 1 tsp Garlic, minced. Optional
- 2 Tbsp. Butter
- 1 Tbsp. Fresh Lemon Juice
- To Taste Salt and Pepper
- 2 Tbsp. Fresh Parsley, chopped
Instructions
- Add the olive oil to a large, heavy-bottomed skillet and heat over medium-high heat. Season salmon fillets generously on both sides with salt and pepper and then place skin-side down into the hot oil. Sear the salmon until the skin is very crisp and browned, about 3 to 5 minutes.
- Using a spatula, turn the fillets skin side up and sear the other side until nicely browned, about 2 to 3 more minutes, depending on the thickness of the fillet. Transfer the fillets to a sheet pan or plate and keep warm either in a low oven or covered with aluminum foil.
- Discard the oil from the skillet and return to the stovetop over medium heat. Add the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
- Add the capers and the optional minced garlic and stir for a minute until heated through. Stir in the butter until it is melted and combined with the wine and capers. Add the fresh lemon juice and season with the salt and pepper to taste.
- Remove the skillet from the heat and stir in the chopped parsley. To serve, place the cooked salmon fillet on a plate with your choice of vegetable and starch. Spoon the pan sauce over the fish and serve immediately.
- NOTE: To check for doneness, the salmon fillets should be slightly springy when lightly pressed, and not too firm or falling apart. The flesh in the thickest part of the fillet should be very pink but no longer translucent.
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