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Pan-Seared Salmon with Lemon, Dill & Capers

Pan-seared Atlantic salmon finished with a bright lemon butter sauce, garden-fresh dill and parsley, and briny capers. Crispy on the outside, tender and flaky inside, this Mediterranean-inspired recipe comes together in about 30 minutes and makes an elegant yet simple garden-to-table dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

Salmon
  • 4 Atlantic salmon fillets about 6 ounces each, skin on
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
Lemon Herb Butter
  • 3 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons capers drained
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh flat-leaf parsley chopped
  • Freshly ground black pepper to taste
Crispy Capers
  • 1 tablespoon olive oil
  • 2 tablespoons capers thoroughly dried
For Serving
  • Lemon wedges
  • Fresh dill sprigs
  • Flaky sea salt

Method
 

Salmon
  1. Preheat the oven to 400°F
  2. Remove the salmon from the refrigerator about 20 minutes before cooking. Pat the fillets dry with paper towels and season evenly with the kosher salt and black pepper.
  3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the dried capers and cook for 2–3 minutes until they bloom and become crisp. Transfer to a paper towel-lined plate.
  4. Heat an oven-safe cast-iron or stainless-steel skillet over medium-high heat. Add the olive oil. Place the salmon skin-side down and gently press with a fish spatula for about 20 seconds to prevent curling.
  5. Cook undisturbed for 5–6 minutes, until the skin is crisp and the salmon is cooked about halfway up the sides. Transfer the skillet to the oven and roast for 4–6 minutes, or until the thickest part reaches 125–130°F, depending on your preferred doneness. Transfer the salmon to a serving platter and let rest for 5 minutes.
Lemon Butter
  1. Pour off any excess oil from the skillet, leaving the browned bits behind and reduce the heat to medium-low. Add the butter and cook until it foams and just begins to turn golden.
  2. Stir in the garlic and cook for about 30 seconds. Add the capers, lemon zest, and lemon juice. Remove the skillet from the heat and stir in the chopped dill and parsley. Taste and season with additional black pepper if desired.
  3. Spoon the warm lemon herb butter over the salmon, leaving some of the crispy skin exposed. Top with the crispy capers, garnish with fresh dill sprigs, flaky sea salt, and lemon wedges. Serve immediately.