Pan-Seared Salmon with Crispy Potatoes and Lemon-Caper Burst
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ poundswaxy potatoes
- 4 tablespoonolive oil
- 2lemon
- ¼ cupcapers
- 3 clovesgarlic
- 4 sprigsfresh thyme
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1.5 pounds potatoes into 3/4-inch cubes.
- 02
Zest and juice 2 lemons.
- 03
Mince 3 garlic cloves.
- 04
Pick thyme leaves from 4 sprigs (or leave them whole on the stem).
Method
- 01
Preheat your oven to 425°F.
- 02
On a large baking sheet, toss the diced potatoes with 2 tablespoons olive oil, half the minced garlic, thyme sprigs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 15 minutes, stirring halfway through.
- 03
While potatoes roast, pat salmon fillets dry with paper towels and season both sides with the remaining salt, pepper, and red pepper flakes.
- 04
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes without moving, until skin is crispy.
- 05
Flip salmon, squeeze half a lemon over each fillet, scatter capers around the pan, and cook skin-side down for another 3 to 4 minutes until flesh is opaque.
- 06
Remove the baking sheet from the oven. The potatoes should be golden and tender. Plate salmon alongside potatoes, drizzle pan juices over everything, and serve with lemon wedges.
Spice Tips
For extra warmth, add a pinch more red pepper flakes to the salmon before cooking. If you like heat, whisk a touch of Dijon mustard into the pan drippings to amplify the zest. A sprinkle of fresh dill or parsley on top brightens the final dish.
For a shortcut, buy pre-cubed potatoes. Capers add a briny punch — if you dislike them, swap for fresh lemon zest or a squeeze of lime juice.