Ingredients
- Salmon fillets: 2 (6-8 ounces each)
- Butter: 4 tablespoons, unsalted
- Lemon: 1, juiced and zested
- Capers: 2 tablespoons, drained
- Heavy cream: 1/4 cup
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tablespoons, chopped
- Salt and pepper: To taste
Instructions
- Step 1: Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable) in the skillet and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork. Remove salmon from skillet and set aside.
- Step 3: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant.
- Step 4: Pour in the lemon juice and heavy cream. Bring to a simmer, stirring occasionally. Add the lemon zest and capers. Season with salt and pepper to taste. Simmer for 2-3 minutes, or until the sauce has slightly thickened.
- Step 5: Stir in the chopped parsley.
- Step 6: Return the salmon fillets to the skillet and spoon the lemon caper butter sauce over the top. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but the salmon's crispness will diminish.
- Gently reheat leftover salmon in the microwave at 30-second intervals or in a low-temperature oven to avoid drying it out.
- Serve this creamy salmon over a bed of perfectly cooked angel hair pasta to soak up all that delicious sauce.
- For a brighter lemon flavor, add the lemon zest right at the end of cooking the sauce to preserve its fresh aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American