Salmon with Lemon-Dill Butter Sauce and Capers
This salmon with lemon-dill butter sauce and capers is a fast and flavorful meal that has only 5 ingredients and uses only 1 pan, so clean up is a breeze.
Ingredients
- 4 tablespoons (50g) butter (diced)
- 4 (4-ounce/125g) salmon fillets (with the skin left on)
- Salt and freshly ground black pepper
- 4 tablespoons capers (drained)
- 2 tablespoons freshly squeezed lemon juice mixed with 6 to 8 tablespoons water
- 1-2 tablespoons chopped fresh dill
Directions
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Step 1
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| Pat the salmon skin with paper towels before cooking to remove excess moisture. Place a frying pan over medium-high heat. When it is hot, add a couple of pats (knobs) of butter, very quickly followed by the salmon, with the skin side down. Using a spatula, press gently downward onto the filets to ensure the skin has full contact with the pan. |
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Step 2
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| Fry for 3 to 4 minutes, until golden brown underneath (do not flip or move the salmon during this time). If the butter splatters too much, reduce the heat to medium. Turn over, season with salt and pepper, and fry for another couple of minutes, or until the fish is just cooked through. (The timing will depend on the thickness of the salmon fillets and heat of the pan.) |
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Step 3
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| Add the capers, along with the remaining butter, and lemon juice mixture and boil for 1 minute. Season to taste, adding more lemon juice or water, if necessary. Transfer the salmon onto warmed plates, stir the chopped dill into the sauce, and pour over the fish to serve. |
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