Pan-Seared Salmon with Lemon Butter Caper Sauce

Pan-Seared Salmon with Lemon Butter Caper Sauce is the dinner party main course that impresses every time — golden, crisp-skinned salmon on the outside, silky and just-cooked inside, finished with a bright, buttery pan sauce that comes together in two minutes.

Ingredients (serves 8): - 8 salmon fillets (about 6 oz each), skin on - 2 tablespoons neutral oil - Salt and white pepper

Lemon Butter Caper Sauce: - 4 tablespoons unsalted butter - 3 tablespoons capers, drained - 3 tablespoons fresh lemon juice - 2 tablespoons white wine - 1 small shallot, minced - 2 tablespoons fresh dill or parsley, chopped - Lemon zest and wedges for serving

Instructions: Pat salmon completely dry. Season generously with salt and pepper. Heat oil in a large skillet until shimmering. Place salmon skin-side down and press gently for 10 seconds. Cook without moving for 4–5 minutes until skin is deeply golden and fish has cooked three-quarters through. Flip for 1 minute.

In the same pan, sauté shallot in butter for 1 minute. Add white wine, reduce by half. Add lemon juice, capers, and herbs. Spoon sauce over salmon.

Pro Tips: Completely dry salmon = properly crispy skin. Any moisture creates steam which prevents the crust forming. Starting skin-side down and barely touching the fish is the entire technique.