Savor crispy salmon cooked in a skillet paired with a creamy lemon caper sauce for a delicious quick meal that delights at every bite

Scale

4 salmon fillets (6 oz each)

Salt and pepper, to taste

2 tablespoons of olive oil

1 tablespoon of unsalted butter

2 cloves garlic, minced

1/2 cup heavy cream

Juice of 1 lemon

2 tablespoons capers, rinsed and drained

Chopped fresh parsley, for garnish

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Pat the salmon fillets dry with paper towels and season with salt and pepper.

In a large skillet over medium-high heat, add olive oil and heat until shimmering.

Place the fillets skin side down in the hot skillet and cook for about 4-5 minutes.

Gently flip the fillets and cook for another 3-4 minutes until opaque and flaky.

In the same skillet, reduce heat, add butter, and sauté garlic until fragrant.

Pour in the heavy cream, stir to combine, and scrape up brown bits.

Stir in capers and lemon juice and let simmer until slightly thickened.

Serve salmon on plates, drizzle sauce over the top, and garnish with parsley.

A luxurious yet simple salmon dish cooked in a cast-iron skillet, featuring a crispy exterior and a creamy lemon caper sauce.