PAN SEARED SALMON WITH LEMON AND CAPERS
My cast iron skillet gets "happy" when I cook this for the family!
Provided by Martha Ray Deen
Categories Fish
Time 20m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. In a small bowl, combine pepper, onion powder, garlic powder, celery salt, and paprika. Stir together to combine.
- 3. Squeeze 1/2 fresh lemon over fillets then sprinkle seasoning mixture over fillets. Let sit for at least five minutes while oil heats.
- 4. Heat olive oil in a large heavy skillet over medium heat for 3-5 minutes (a cast iron skillet works best).
- 5. 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).
- 6. 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.
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Proshanto Babu
proshanto.babu@yahoo.comI made this salmon recipe for my family last night, and it was a hit! Everyone loved the crispy skin and the flavorful sauce. I will definitely be making this again.
Ruwanthi Ruwanthi
rruwanthi75@aol.comThis salmon recipe is a bit too salty for my taste. I would recommend using less salt, or omitting it altogether.
russell kitchens
k.russell81@yahoo.comThis salmon recipe is easy to make and always turns out great. I love the crispy skin and the flavorful sauce. I've also tried it with other types of fish, such as tilapia and halibut, and it's always delicious.
M imran Khan
km@hotmail.co.ukI'm not a big fan of salmon, but this recipe changed my mind. The lemon and capers add a nice brightness to the fish, and the crispy skin is delicious. I'll definitely be making this again.
RUBEL ahmed Sivnogor
r.sivnogor100@yahoo.comThis recipe is a waste of time. The salmon was mushy and the sauce was flavorless. I won't be making this again.
Czam Office
czamoffice29@gmail.comI followed the recipe exactly, but my salmon turned out dry and overcooked. I think I might have cooked it for too long.
Nonhlanhla Mkhize
nonhlanhla-mkhize@hotmail.comThis salmon recipe is a bit bland for my taste. I added some extra lemon juice and capers, and it was much better. I also served it with a side of tartar sauce.
James Quaye
j_q@yahoo.comI love this recipe! The salmon is always cooked perfectly, and the lemon-caper sauce is so flavorful. I've also tried it with other types of fish, such as tilapia and halibut, and it's always delicious.
muhammad zahid abbasi
muhammad.z36@hotmail.comThis was my first time cooking salmon, and it turned out great! The recipe was easy to follow, and the fish was cooked to perfection. The lemon and capers added a nice flavor, and the crispy skin was a bonus.
Kakashi SNP
snp67@aol.comI've made this salmon recipe several times now, and it's always a crowd-pleaser. The fish is cooked perfectly, and the lemon-caper sauce is delicious. I highly recommend it!
RAJ RAMDAM
rramdam@hotmail.comThis salmon recipe is a keeper! The lemon and capers add a bright and flavorful touch to the fish, and the crispy skin is perfection. I served it with roasted asparagus and lemon wedges, and it was a hit with my family.