20 minutes
Succulent salmon fillets with a vibrant parsley-caper sauce, perfect for a weeknight dinner or a special occasion.
Flat Leaf Parsley, finely chopped
cups
Capers, rinsed
tablespoons
Scallion, minced
each
Garlic Clove, minced
each
tablespoons
Salmon fillets
0 lb
to taste
to taste
Lemon Juice, fresh
tablespoons
1. Prepare Parsley-Caper Sauce
In a bowl, mix together the finely chopped flat-leaf parsley, capers, minced scallion, and garlic. Pour in half of the extra-virgin olive oil and stir to combine. Set aside.
2. Preheat Broiler or Grill
Preheat your broiler or grill to high heat, ensuring it's ready for cooking the salmon.
3. Prepare Salmon for Cooking
Brush the salmon fillets with the remaining olive oil to prevent sticking and to help achieve a golden crust.
4. Cook the Salmon
Place the fillets on the broiler or grill and cook for about 2 minutes on each side, aiming for a lightly charred exterior and a slightly translucent center if desired.
5. Rest and Season Salmon
Transfer the salmon to a serving platter and let it rest for 2 minutes. Sprinkle with salt and freshly ground black pepper to taste.
6. Finish the Sauce and Serve
Add fresh lemon juice to the parsley-caper sauce and stir. Drizzle the sauce over the warm salmon fillets and serve immediately.
Use a heavy-bottomed skillet or cast-iron pan with a high-smoke-point oil. Sear salmon skin-side down, pressing gently for even contact, and wait until the skin is crispy before flipping, around 5 minutes.
Opt for fresh, wild-caught salmon if available, and ensure it has skin on for added flavor during cooking.
Opt for fresh, wild-caught salmon for the best flavor and texture. Farm-raised can work too, but look for sustainably sourced options with skin on for protection while cooking and added flavor.
Use a heavy skillet and high-smoke-point oil to sear the salmon, and allow the skin to crisp before flipping.
Use flat-leaf parsley, including the stems, and toast the capers to enhance their flavor and add texture to the parsley-caper sauce.
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