Perfect Pan-seared Salmon
By Recipe developed for Sur La Table’s Cooking Classes
Perfect Pan-seared Salmon
By Recipe developed for Sur La Table’s Cooking Classes
- 4 (5- to 6-ounce) salmon fillets, pin bones removed
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 tablespoons unsalted butter, divided
- 3 tablespoons capers, rinsed, drained, and roughly chopped
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup dry white wine
- ¼ cup roughly chopped flat leaf parsley
Wild salmon is widely recognized as being as healthy as it is delicious. The skin adds nutritional value and flavor. Salmon skin is completely edible. When crisped, the skin provides great textural contrast to the soft flesh. Some do not appreciate the strong flavor of the skin and choose to remove it. Use this recipe to prepare perfect seared salmon any way you like it.
To prepare salmon: Season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat until almost smoking. Sear salmon on both sides until nicely browned and the flesh is no longer translucent in the thickest part of the fillet, 3 to 5 minutes per side. Remove salmon from skillet and place on a large plate, tent with foil to keep warm.
Discard oil from skillet and return to the stovetop over medium heat. Add 3 tablespoons of butter to the skillet and melt, stirring to release any browned bits on the bottom of the pan, until butter turns golden brown and smells nutty, about 2 to 3 minutes. Add capers, lemon juice, and white wine and simmer, stirring constantly, for 2 to 3 minutes longer. Whisk in remaining 2 tablespoons butter, remove skillet from heat, and stir in chopped parsley. Taste and adjust seasonings with salt and pepper.
To serve: Place each salmon fillet on a warmed dinner plate and divide lemon-caper butter among them. Serve immediately.
To prepare salmon: Season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat until almost smoking. Sear salmon on both sides until nicely browned and the flesh is no longer translucent in the thickest part of the fillet, 3 to 5 minutes per side. Remove salmon from skillet and place on a large plate, tent with foil to keep warm.
Discard oil from skillet and return to the stovetop over medium heat. Add 3 tablespoons of butter to the skillet and melt, stirring to release any browned bits on the bottom of the pan, until butter turns golden brown and smells nutty, about 2 to 3 minutes. Add capers, lemon juice, and white wine and simmer, stirring constantly, for 2 to 3 minutes longer. Whisk in remaining 2 tablespoons butter, remove skillet from heat, and stir in chopped parsley. Taste and adjust seasonings with salt and pepper.
To serve: Place each salmon fillet on a warmed dinner plate and divide lemon-caper butter among them. Serve immediately.