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Crispy Pan Seared Salmon Recipe with Lemon Caper Butter and Peas

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A quick and easy recipe featuring perfectly crispy salmon skin, tangy lemon caper butter sauce, and fresh spring peas. Ideal for busy weeknights and impressive enough for entertaining.

Ingredients

Scale
  • 2 skin-on salmon fillets, about 6 ounces (170 grams) each
  • Salt and pepper, to season
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter (42 grams)
  • Juice of 1 medium lemon
  • 2 tablespoons capers (30 grams), drained and rinsed
  • 1 clove garlic, minced
  • 1 cup spring peas (150 grams), fresh or frozen
  • Optional: chopped fresh parsley or dill for garnish

Instructions

  1. Pat the salmon fillets dry with paper towels to remove moisture. Season both sides generously with salt and pepper. Let sit at room temperature for about 10 minutes.
  2. Heat a large non-stick or cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering but not smoking, about 2 minutes.
  3. Place salmon fillets skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling. Cook without moving for 5-6 minutes until skin is crisp and golden and edges are opaque.
  4. Flip the salmon using tongs or a fish spatula. Cook for another 2-3 minutes on the flesh side until cooked through but still moist (internal temperature 125°F / 52°C for medium-rare).
  5. Reduce heat to medium-low. Remove salmon from pan and set aside on a warm plate, skin side up.
  6. In the same skillet, add 3 tablespoons unsalted butter. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant. Add drained capers and lemon juice. Stir to combine, scraping browned bits from the pan. Let sauce bubble gently for 1-2 minutes.
  7. In a separate small pan or the same skillet after sauce removal, sauté spring peas with 1 teaspoon olive oil over medium heat for 3-4 minutes until tender but still bright green and slightly crisp.
  8. Plate salmon fillets, spoon lemon caper butter sauce over them, add spring peas on the side, garnish with fresh herbs if using, and serve immediately.

Notes

Pat salmon dry before cooking to ensure crispy skin. Use a hot pan and avoid overcrowding to prevent steaming. Let salmon cook skin-side down until it naturally releases from the pan before flipping. Rest salmon briefly after cooking for moistness. For dairy-free version, substitute butter with olive oil or plant-based butter. Frozen peas can be used if fresh are unavailable; thaw before cooking.

Nutrition

Keywords: salmon, pan seared salmon, lemon caper butter, spring peas, quick dinner, crispy salmon skin, healthy seafood

Find it online: https://norasfoods.com/crispy-pan-seared-salmon-recipe-with-lemon-caper-butter-and-peas-easy-and-perfect/