This is one caper you will want to crack! Are you ready for a delightfully tasty salmon recipe that feels like you’re eating at a five-star restaurant? This is the one for you. So many layers of freshness with the lemon juice, capers and diced dill mixed with rich cream and chardonnay. No reservations required for this stay-at-home treat.
- (2) 8 ounce salmon fillets
- 2 Tbsp olive oil
- 8 Tbsp unsalted butter
- 1 peeled & diced small shallot
- 2 finely minced cloves of garlic
- juice of 1/2 lemon
- 1/4 cup chardonnay (I used cooking wine)
- 1/2 cup heavy whipping cream
- 1 Tbsp capers
- 1-1/2 tsp fresh chopped dill
- sea salt & fresh cracked pepper to taste
Season the salmon well on both sides with salt and pepper.
Add the olive oil to a large cast iron skillet and saute or use a non-stick pan over medium-high heat. Wait until it starts to smoke lightly. Add in the fish and pan sear for 2 to 3 minutes or until well-browned. Immediately add in 2 tbsp of butter to help brown and turn the heat down to medium-high heat. Flip the fish over. Generously baste the fish constantly until it is finished cooking, which takes about 2 to 3 more minutes.
Set the salmon aside and drain off the cooking oil.
Return to the pan and add 2 tbsp of butter. Toss in the shallot and garlic and caramelize, which will only take a few minutes since the pan will still be so hot.
Deglaze the pan with fresh lemon juice and cook it until it is au sec or the liquid is almost gone. Next, deglaze again with the wine and cook it until the liquid is almost gone. This is a crucial step for making this lemon butter sauce for the salmon.
Pour in the heavy cream and cook it over medium heat until it becomes very thick, like an alfredo sauce. Mix in the remaining butter, capers and dill until combined.
Adjust seasonings with salt and pepper.
Note* After frying salmon, especially if you have thick fillets, you may want to continue cooking it in the oven until done to your liking. We like our salmon well cooked.
Enjoy this restaurant-level dish in the comfort of your home! 🙂
Recipe Source: billyparisi.com