Recipe Details
Ingredients
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2(6 ounce)boneless, skinless salmon fillets
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salt and freshly ground black pepper to taste
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1pinchcayenne pepper, or to taste
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1teaspoonall-purpose flour
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2tablespoonsclarified butter
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2tablespoonsdrained capers
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¼cupwhite wine
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1lemon, zested and juiced
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2tablespoonsunsalted butter
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1tablespoonwater, or as needed (Optional)
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2tablespoonschopped fresh Italian parsley
Cooking Directions
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Gather all ingredients.
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Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
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Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
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Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
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Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
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Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
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Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
Cooking Tips:
You can use olive oil instead of clarified butter, and tarragon or dill instead of parsley.
You should get about 1 1/2 teaspoons zest and 2 tablespoons juice from the lemon.
If not using wine, you can substitute with 3 tablespoons water plus the juice from 1/2 of a lemon.
Use center-cut salmon fillets for this; do not use tail pieces. Make sure your fillets are about ½-inch thick.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories566 | |
% Daily Value * | |
Total Fat 43g |
55% |
Saturated Fat 19g |
95% |
Cholesterol 163mg |
54% |
Sodium 361mg |
16% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 3g |
10% |
Protein 35g |
69% |
Potassium 735mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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