Pan Seared Salmon with Garlic Butter and Capers
Skin on salmon seared until crisp, then basted in garlic, thyme, caper, and lemon butter.
Equipment
- Large heavy bottomed skillet
- Spatula
- Paper towels
- Instant-read thermometer
Ingredients
Main Ingredients
- 2 center cut skin on salmon fillets about 6 oz each
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp olive oil for searing
- 3 tbsp unsalted butter
- 4 sprigs fresh thyme
- 3 cloves garlic smashed
- 1 tbsp capers drained
- ½ lemon juiced
Instructions
Cooking
- Season. Pat the salmon dry and season both sides with the salt and pepper. Heat a heavy skillet over medium heat.
- Sear. Add the olive oil and heat until it shimmers, then place the fillets skin side down for 3 to 4 minutes until the skin releases.
- Flip. Turn the fillets and add the butter, thyme, garlic, capers, and lemon juice.
- Baste. Cook 3 to 4 minutes more, spooning the butter over the fish, until it reads 145 degrees F.
- Serve. Spoon the pan sauce over the fillets and serve right away.
Notes
Substitutions: Chopped green olives can replace the capers, and skinless fillets work too.
Tips: Pat the fish dry, wait for the skin to release, and lower the heat once the butter goes in.
Storage: Refrigerate for up to 3 days and reheat gently to 165 degrees F.