Paleo Pan-Seared Salmon with Caper-Lemon Butter
Transform dinner into an elegant yet wholesome experience with this Paleo Pan-Seared Salmon with Caper-Lemon Butter recipe. Featuring crispy, golden-seared salmon fillets drenched in a velvety sauce of ghee, briny capers, fresh lemon juice, and garlic, this dish perfectly balances indulgence and nutrition. It's seasoned simply with sea salt and black pepper to let the natural flavors of the salmon shine, while the finishing touch of vibrant Italian parsley and zesty lemon enhances every bite. Ready in just 35 minutes, this recipe is perfect for busy weeknights or special occasions, offering a gluten-free, dairy-free option that’s bursting with flavor and Paleo-friendly. Serve it with your favorite roasted vegetables or a fresh green salad for a complete, satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 tablespoons ghee
- 2 tablespoons capers
- 1 medium lemon
- 2 cloves garlic
- 2 tablespoons italian parsley
Instructions
Start by zesting and juicing the lemon, keeping them separate. Finely chop the garlic cloves and roughly chop the Italian parsley.
Pat the salmon fillets dry with paper towels to ensure a nice sear. Season both sides of each fillet with sea salt and black pepper.
Heat olive oil in a large non-stick skillet over medium-high heat.
Once the oil is hot and shimmering, carefully place the salmon fillets skin-side down in the pan. Cook without moving them for about 4-5 minutes until the skin is crispy and the salmon is about three-quarters cooked through.
Gently flip each salmon fillet and cook for another 2-3 minutes or until the salmon is opaque and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate.
In the same skillet, add ghee and allow it to melt over medium heat. Stir in the chopped garlic and capers, cooking for about 1 minute until fragrant.
Add the lemon juice to the skillet, allowing it to simmer for another minute. Swirl the ingredients in the pan to create the sauce.
Return the salmon fillets to the skillet, spooning the caper-lemon butter over the top.
Sprinkle the lemon zest and chopped parsley over the salmon.
Serve immediately, garnishing with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3293 mg | 143% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 1.8 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
