Salmon with Charred Lemon and Crispy Capers
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 2lemon
- 3 tablespoonolive oil
- ¼ cupcapers (drained)
- 3 clovegarlic
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 2 lemons in half for juicing.
Method
- 01
Pat 4 salmon fillets dry with a paper towel and season both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Place salmon skin-side up in the pan and cook for 5 to 6 minutes without moving, until the skin is crispy and the fish is opaque halfway up the sides.
- 04
Flip the fillets and cook for 1 to 2 minutes more until just cooked through. Transfer to a plate.
- 05
In the same pan, add 1 tablespoon olive oil and the capers. Toast over medium heat for 1 to 2 minutes, shaking often, until they crackle and brown slightly.
- 06
Add minced garlic and cook for 30 seconds until fragrant.
- 07
Squeeze the juice from both lemons into the pan, scraping up any browned bits. Heat for 30 seconds.
- 08
Pour the caper and lemon sauce over the salmon and serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the caper pan before the garlic. A touch of Dijon mustard whisked into the lemon sauce adds tangy depth without spice.
Serve with crusty bread to soak up the bright sauce, or over rice or roasted vegetables. Salmon cooks quickly, so watch it carefully to avoid overdrying.