Pan Seared Salmon with Capers and Green Peppercorns
Elevate your weeknight dinner game with this elegant and flavorful Pan Seared Salmon with Capers and Green Peppercorns. Perfectly crispy skin-on salmon fillets are seared to golden perfection and served with a bright, tangy sauce that highlights the briny pop of capers, the subtle heat of green peppercorns, and the richness of butter and dry white wine. A splash of fresh lemon juice ties the dish together, creating a balanced, restaurant-quality meal that's surprisingly easy to make in just 25 minutes. Ideal for seafood lovers, this dish pairs beautifully with steamed vegetables, a light salad, or creamy mashed potatoes. With its rich flavors and simple technique, this salmon recipe is sure to become a dinnertime staple.
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Recipe Information
Ingredients
- 4 pieces salmon fillets, skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 1 tablespoon green peppercorns, drained
- 1 cup dry white wine
- 0.5 cup chicken or fish stock
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
Heat a large, non-stick skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Place the salmon fillets in the skillet, skin-side down. Press gently with a spatula to ensure the skin makes full contact with the pan. Cook for 4-5 minutes, or until the skin is crispy and the fillets release easily from the pan.
Flip the salmon fillets and cook for an additional 2-3 minutes on the flesh side, or until the fish is cooked to your liking. Remove the salmon from the pan and place on a plate, skin-side up, to rest.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced shallot and garlic. Sauté for 1-2 minutes until fragrant and softened.
Add the capers and green peppercorns to the skillet. Stir to combine and cook for 1 minute.
Pour in the white wine and scrape the bottom of the pan to deglaze, releasing any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken or fish stock and lemon juice. Simmer for another 2-3 minutes until the sauce thickens slightly.
Return the salmon fillets to the skillet, skin-side up, and spoon the sauce over the top. Let them warm through for about 1 minute.
Transfer the salmon fillets to serving plates and drizzle with additional sauce. Garnish with fresh chopped parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 3610 mg | 157% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 62.9 mcg | 315% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2497 mg | 53% | |
*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.
