Description
A bright, buttery lemon caper sauce complements tender salmon fillets for a quick, elegant main dish.
Ingredients
Scale
- 4 salmon fillets
- 2 tbsp butter
- 1 lemon, juiced
- 2 tbsp capers
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the salmon fillets, skin-side down, for 3-4 minutes until golden and 70% cooked through; flip and cook another 2-3 minutes, then transfer to a plate.
- Reduce heat to medium and add butter to the same skillet, melting it completely.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in capers and cook for another 30 seconds.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
- Simmer the sauce for 2-3 minutes until slightly reduced.
- Return the salmon to the skillet, spoon the sauce over the fillets, and cook for an additional 1-2 minutes until the fish is fully cooked and the sauce coats the fillet.
- Remove from heat, garnish with chopped parsley if desired, and serve immediately.
Notes
For a lighter version, substitute half the butter with a splash of white wine, and use low-sodium broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Pan-seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: salmon piccata, lemon caper sauce, quick dinner, healthy fish recipe