Pan Seared Salmon with Capers and Green Peppercorns

Nutriscore Rating: 68/100

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.

Recipe Information

• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 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

10 steps

1. Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.

2. Heat a large, non-stick skillet over medium-high heat. Add the olive oil and let it heat until shimmering.

3. 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.

4. 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.

5. 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.

6. Add the capers and green peppercorns to the skillet. Stir to combine and cook for 1 minute.

7. 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.

8. Stir in the chicken or fish stock and lemon juice. Simmer for another 2-3 minutes until the sauce thickens slightly.

9. 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.

10. Transfer the salmon fillets to serving plates and drizzle with additional sauce. Garnish with fresh chopped parsley if desired. Serve immediately.

Nutrition Facts

1 serving (280.1g)

Calories		450
% Daily Value*
Total Fat		25.8 g	33%
	Saturated Fat	7.8 g	39%
	Polyunsaturated Fat	0.0 g
Cholesterol		110 mg	37%
Sodium		758 mg	33%
Total Carbohydrate		3.9 g	1%
	Dietary Fiber	0.6 g	2%
	Total Sugars	1.1 g
Protein		39.5 g	79%
Vitamin D		14.3 mcg	72%
Calcium		38 mg	3%
Iron		1.4 mg	8%
Potassium		584 mg	12%

*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.

Source of Calories

Fat: 925 cal (57.0%%)

Protein: 634 cal (39.1%%)

Carbs: 63 cal (3.9%%)