Salmon with Lemon Caper Sauce
Salmon meunière is a tasty twist on a classic French recipe. We love it because it only takes about 15 minutes from start to finish, and it’s packed full of flavor. The lemon juice and capers give the sauce a delightfully tangy flavor that cuts through the richness of the fatty salmon.
Ingredients
- 2 salmon fillets about 1-inch thick
- salt and pepper
- 1 teaspoon flour
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 lemon juiced
- 2 Tablespoons chopped fresh dill
- 1 Tablespoon capers drained
Instructions
- Use a paper towel to pat the salmon dry. salmon dry. Season both sides with salt and pepper, then dust the salmon skin with flour.
- Heat the olive oil in a large pan over medium heat. When the oil is hot, add the fish, skin-side down.
- Cook for 3-4 minutes, or until the salmon releases from the pan easily when you slide a spatula underneath it.
- Flip the salmon over and cook another 2-3 minutes, or until the salmon reaches an internal temperature of 125ºF or is done to your liking. Remove the pan from the heat.
- Flip the salmon skin-side down and add the butter to the pan; it will immediately begin to sizzle and brown. When the butter is melted, stir in the lemon juice, capers, and dill.
- Serve hot.
Notes
Be sure the read the full blog post for tips, tricks, and ingredient substitutions.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 1g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 187mg | Potassium: 842mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg
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