Ingredients
- 2–3 salmon fillets (skinless or skin-on)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth or dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup heavy cream
- 2 tablespoons capers, drained
- 1–2 tablespoons chopped fresh parsley
- Optional: 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- Optional: 2 tablespoons grated Parmesan cheese
Instructions
- Season salmon fillets with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Sear salmon for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Deglaze the pan with chicken broth or wine, scraping up browned bits.
- Add lemon juice, lemon zest, and heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Stir in capers. For a thicker sauce, add cornstarch slurry and simmer 1–2 minutes.
- Return salmon to the pan and spoon sauce over fillets. Simmer for 2–3 minutes more.
- Garnish with chopped parsley (and Parmesan, if using) before serving.
Notes
- Use half-and-half or coconut cream as a lighter or dairy-free alternative.
- Add baby spinach or kale for extra greens in the sauce.
- Serve over pasta, mashed potatoes, or sautéed greens for a full meal.
- Reheat gently in a skillet to maintain salmon texture.
- Substitute capers with chopped green olives for a similar briny flavor.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 390
- Sugar: 1g
- Sodium: 430mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 115mg