Pan Seared Salmon with Lemon and Capers

MarthaRayDeen -


My cast iron skillet gets "happy" when I cook this for the family!

★★★★★ 3 votes
10 Min
10 Min
Pan Fry


fresh salmon fillets (1 inch thick, skin on)
1/2 medium
lemon, de-seeded
1 tsp
fresh ground pepper
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
celery salt
1 tsp
2 Tbsp
olive oil
2 Tbsp
capers, jarred in a liquid
1 dash(es)
fresh ground pepper
4 slice
fresh lemon for garnish


1Using FRESH salmon fillets, place skin side down on a plate to apply marinade. If you have large fillets, you may prepare two fillets and slice serving portions AFTER cooking.
2In a small bowl, combine pepper, onion powder, garlic powder, celery salt, and paprika. Stir together to combine.
3Squeeze 1/2 fresh lemon over fillets then sprinkle seasoning mixture over fillets. Let sit for at least five minutes while oil heats.
4Heat olive oil in a large heavy skillet over medium heat for 3-5 minutes (a cast iron skillet works best).
5Place marinated fillets flesh side down into hot oil, then turn heat up to high/medium-high, depending on your stove settings. (Oil should be popping/bubbling when fillets are placed into oiled skillet). Cook for 3-4 minutes (flesh side should be browned), then turn fillets over. Place 1/2 tablespoon jarred capers over each fillet (or 1 tablespoon each if large fillets) and sprinkle lightly with pepper. Lower heat to medium and continue to cook for approximately 5 minutes or until fish flakes easily. (Do not overcook, salmon cooks quickly).
6Remove salmon from skillet and garnish with a lemon slice. (Cut slice halfway to center and twist for the effect shown in the picture). Garnish plate with more capers if desired.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Other Tags: Quick & Easy, Healthy