Salmon #8: Pan Seared Salmon with Capers

While focused on finishing grad school for the past five months, I have regretfully not kept up with my 2011-12 Salmon Challenge… at least not in this public forum. Offline, Jeff and I have continued trying new salmon recipes. With many weeks to catch up in time for our October deadline, this will now become a weekly feature. Thanks to the three readers who reminded me to get back on top of this challenge!

During the craziness of thesis writing, quick meals with minimal preparation became necessary in our household. We tried this recipe, thinking it would be a little boring, but were very pleasantly surprised. I usually keep capers (small berries that grow in the Mediterranean and are pickled so that they become like mini-olives) in my pantry for a few recipes, and they really are important in this one. If you’ve never bought capers before, they come in small narrow glass jars and are usually found close to the olives in the grocery store.

Just a note- while there are several versions of salmon with capers, we’ve tried a few (some with wine or other herbs) and the simplest, in this case, really does seem to be best. For a dish with very few ingredients, this is delicious. I suspect, however, it’s a dish where salmon quality is important so find the best fish you can.

Pan Seared Salmon with Capers
adapted from the Food Network and All Recipes

photo used with permission from All

4 (6 ounce) fillets salmon
1 tablespoon olive oil
2 tablespoons capers (drained)
~1/4 teaspoon salt
~1/4 teaspoon ground black pepper

4 slices lemonPreheat a large heavy skillet over medium heat until medium-hot. Remove salmon skin and coat one side of each fillet lightly with olive oil. Sprinkle this side with salt and pepper, place in skillet (seasoned side down), and increase heat to high. Cook for ~3 minutes. Brush second side with olive oil, then sprinkle with capers, and salt and pepper. Turn salmon over, and cook for ~4 minutes, or until browned. Salmon is done when it is just cooked through and flakes easily with a fork. Transfer salmon to individual plates, and garnish with lemon slices if you’re feeling fancy. We usually skip this step (!) and dig in. Either way, enjoy!


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