Butter-Lemon Salmon with Capers
Seared salmon finished in a rich butter-lemon sauce with capers—a simple, and elegant meal.
Ingredients
4 salmon fillets (about 6 oz each)
2 Tbsp butter or tallow (for searing)
2 Tbsp butter (for sauce)
2 cloves garlic, minced
2 Tbsp lemon juice (freshly squeezed)
1 Tbsp capers, drained
Salt and black pepper, to taste
Lemon wedges and chopped parsley (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 39g
Fat: 34g
Carbs: 2g
Preparation
Pat salmon fillets dry and season both sides generously with salt and black pepper.
Heat 2 Tbsp butter or tallow in a skillet over medium-high heat. Add the salmon, skin-side down if applicable, and sear 4–5 minutes until golden and crisp. Flip and cook another 2–3 minutes until just cooked through. Remove and set aside.
Reduce heat to medium and add 2 Tbsp butter to the same skillet. Once melted, stir in garlic and cook for 30 seconds until fragrant.
Add lemon juice and capers, stirring to combine and scrape up any browned bits from the pan. Simmer for 1–2 minutes to slightly reduce.
Return the salmon to the skillet and spoon the sauce over the top to coat.
Remove from heat and garnish with chopped parsley and lemon wedges before serving.
SATURDAY 260502