Savor the Flavor: Pan-Seared Salmon with Parsley and Lemon
When it comes to cooking salmon, simplicity is often the key to unlocking its rich flavor and tender texture. This recipe for pan-seared salmon with parsley and lemon is a perfect example of how a few fresh ingredients can come together to create a dish that’s both elegant and effortless.
The Perfect Catch
To start, you’ll need four skin-on salmon fillets, preferably wild or sustainably farmed. Check out the Monterey Bay Aquarium’s Seafood Watch salmon recommendations to find a trusted market or fishmonger.
Preparation is Key
Before cooking, dry the salmon fillets with paper towels and season them with kosher salt. In a small bowl, mix together chopped parsley, lemon juice, and olive oil to create a marinade. Coat the salmon fillets with the mixture and let them sit at room temperature for 15 minutes.
Searing to Perfection
Heat a large skillet or nonstick frying pan over medium-high heat and add the remaining olive oil and butter. Once the butter is melted, add the salmon fillets, skin-side down. Reduce the heat to medium-low and cook for 6 minutes, pressing down on the fillets occasionally with a spatula. Flip the salmon and cook for an additional 3 minutes, or until the flesh is cooked to your liking.
A Sauce to Die For
While the salmon is cooking, prepare the sauce. Pour out and discard the fat from the skillet, then add butter, shallot, and garlic. Cook until fragrant, about 2 minutes. Add white wine, lemon zest, and lemon juice, and bring to a boil until the sauce thickens slightly. Stir in capers and season with black pepper.
The Final Touch
Pour the sauce over the cooked salmon and serve immediately. This dish pairs perfectly with rice pilaf or a refreshing cucumber salad.
Yield: 4 servings
Difficulty: Easy
Total Time: 55 minutes, plus 15 minutes for marinating
Active Time: 20 minutes
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