Crispy Skin Salmon with Lemon Herb Sauce

• 4 whole salmon fillets skin-on
• 3 tbsp butter
• 2 tbsp capers
• 2 tbsp lemon juice
• 3 tbsp fresh parsley
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

How to Make It

1. 1

   Pat salmon fillets very dry. Season with salt and pepper.

2. 2

   Heat a stainless or cast iron skillet over high heat until very hot. Add oil.

3. 3

   Place salmon skin-side down. Press firmly with spatula for first 30 seconds to prevent curling.

4. 4

   Cook undisturbed 4-5 minutes until skin is deeply golden and flesh is opaque halfway up.

5. 5

   Flip, cook 1-2 minutes more for medium. The fish should be translucent pink in the very center.

6. 6

   Rest fish on wire rack.

7. 7

   In same pan, reduce heat to medium. Add butter, capers, lemon juice, and parsley. Swirl to combine.

8. 8

   Spoon sauce over fish. Serve with green vegetables or roasted potatoes.