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Perfect Pan-Seared Salmon with Lemon and Capers

Learn how long to cook salmon on the stove with this quick and easy recipe for pan-seared salmon fillets that are seasoned with capers and lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 371
Ingredients Method

Ingredients
  

  • 4 6-ounce salmon fillets, preferably skin-on
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic minced
  • 2 tablespoons capers drained
  • 1 lemon half for juice, half sliced for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill or parsley chopped (for garnish)

Method
 

  1. Remove salmon fillets from refrigerator and pat thoroughly dry with paper towels. Season both sides with salt and pepper.
  2. Preheat a large heavy skillet (preferably cast iron) over medium heat for 3 minutes until hot.
  3. Add olive oil to the hot skillet and swirl to coat the surface.
  4. Carefully place salmon fillets in the pan, skin-side down (if using skin-on). Press down gently with a spatula to ensure the skin makes full contact with the pan.
  5. Cook undisturbed for 4-5 minutes until the skin is crispy and golden brown, and the salmon has cooked about 3/4 of the way up from the bottom.
  6. Carefully flip the salmon and add butter to the pan. As butter melts, add minced garlic and capers.
  7. Cook for another 2-3 minutes, occasionally tilting the pan and spooning the garlic-caper butter over the salmon.
  8. Squeeze half a lemon over the salmon and continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare or 145°F (63°C) for well-done.
  9. Remove from heat and transfer to serving plates. Garnish with fresh herbs and lemon slices.