Pan Seared Salmon with Lemon and Capers
By
Martha Ray Deen
@MarthaRayDeen
1
My cast iron skillet gets "happy" when I cook this for the family!
Ingredients
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4fresh salmon fillets (1 inch thick, skin on)
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1/2 mediumlemon, de-seeded
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1 tspfresh ground pepper
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1 tsponion powder
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1 tspgarlic powder
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1 tspcelery salt
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1 tsppaprika
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2 Tbspolive oil
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2 Tbspcapers, jarred in a liquid
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1 dash(es)fresh ground pepper
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4 slicefresh lemon for garnish
How to Make Pan Seared Salmon with Lemon and Capers
- Using 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.
- In a small bowl, combine pepper, onion powder, garlic powder, celery salt, and paprika. Stir together to combine.
- Squeeze 1/2 fresh lemon over fillets then sprinkle seasoning mixture over fillets. Let sit for at least five minutes while oil heats.
- Heat olive oil in a large heavy skillet over medium heat for 3-5 minutes (a cast iron skillet works best).
- Place 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).
- Remove 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.
