INGREDIENTS:
- 2-3 skin-on fresh salmon fillets
- salt and pepper
- 1/4 cup olive oil
- 5 tbsps butter, split
- 1 clove garlic, minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup capers
INSTRUCTIONS:
- Pat dry both sides of the salmon with paper towels and remove any bones.
- Heat the oil in a skillet over medium-high heat until shimmering. Reduce the heat to medium and add the salmon to the pan. Pan-fry for 6 minutes, pressing down on the salmon with a spatula for the first few minutes to reduce curling. Flip and cook for 1 more minute, or until the temperature is 120 degrees. Remove to a paper towel-lined plate and loosely cover to keep warm.
- Pour the oil out of the pan. Add 1 tbsp of oil to the pan until foamy. Add the garlic to the butter and cook for 1 minute.
- Add the lemon juice, chicken broth, salt and pepper to the pan. Simmer for 5 minutes, or until reduced by half. Add the capers to the pan and cook for 1 minute more. Add the remaining butter to the pan 1 tbsp at a time until melted into the sauce.
- Spoon the sauce over the fish and serve immediately.
Notes:
- When frying the salmon, resist the urge to flip the salmon early. When it's ready to flip, the salmon should release from the pan fairly easily and be nice and crispy. Be careful the fillet doesn't slide right off the skin when you're flipping it!
- For an extra flavor boost, you can sub some or all of the chicken broth with white wine.
Source: The Two Bite Club
Share It To Your Friends!
Loading...
