Lemon Caper Salmon Recipe – Quick & Easy Pan-Seared Fish

Last Updated on 2 months by Neha Deshmukh

Lemon Caper Salmon Recipe – Quick & Easy Pan-Seared Fish

Hey everyone! If you’re anything like me, you’re always on the lookout for a dinner recipe that’s both delicious and doesn’t take all night to make. This Lemon Caper Salmon is exactly that! It’s a family favorite, and honestly, it feels a little fancy without actually being complicated. I first made this when I was trying to impress a date (it worked!), and it’s been a go-to ever since. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! The flavors are bright and zesty, thanks to the lemon and capers. Plus, salmon is packed with healthy fats and protein, making it a feel-good meal. It’s elegant enough for a special occasion but easy enough for a weeknight dinner.

Ingredients

Here’s what you’ll need to create this delightful dish:

• 4 salmon fillets
• 0.5 teaspoon salt
• 0.5 teaspoon freshly cracked pepper
• 1 teaspoon oil
• 2 tablespoons butter
• 3 cloves garlic
• 2 tablespoons all-purpose flour
• 2 cups chicken broth (about 480ml)
• 2 tablespoons fresh lemon juice (about 60ml)
• 2 teaspoons capers
• 0.5 cup cream (about 120ml)
• Few thinly sliced lemon slices

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Salmon Selection & Sustainability

I prefer using salmon fillets with the skin on – it gets beautifully crispy in the pan. Look for sustainably sourced salmon whenever possible. It’s good for the planet and tastes even better knowing you’ve made a responsible choice!

The Brightness of Fresh Lemon Juice

Seriously, skip the bottled stuff for this one. Fresh lemon juice is so much brighter and adds a wonderful zing. You’ll need about 1-2 lemons for the 2 tablespoons.

Capers: A Flavorful Brine

Capers are those little pickled flower buds that add a salty, briny punch. They’re amazing in this sauce! If you’re not a huge caper fan, start with 1 teaspoon and add more to taste.

Using All-Purpose Flour vs. Gluten-Free Options

All-purpose flour helps thicken the sauce beautifully. If you’re gluten-free, you can easily substitute a gluten-free all-purpose blend. Just make sure it’s a 1:1 replacement.

Chicken Broth – Homemade vs. Store-Bought

Homemade chicken broth is always best, if you have the time! But a good quality store-bought broth works perfectly well. Low-sodium is a good option, as you can always adjust the salt later.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, season your salmon fillets with salt and pepper. Don’t be shy!
2. Heat the oil in a non-stick pan over medium heat. Place the salmon fillets in the pan and cook for about 2 minutes per side. You want a nice sear, but don’t cook them all the way through just yet. Transfer them to a plate and set aside.
3. In the same pan, melt the butter. Add the minced garlic and sauté until fragrant – about 30 seconds. Be careful not to burn it!
4. Sprinkle in the flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken our sauce.
5. Gradually pour in the chicken broth and lemon juice, whisking constantly to prevent lumps. Bring to a simmer and let it cook for about 3 minutes, until it starts to thicken slightly.
6. Stir in the capers and simmer for another 2 minutes.
7. Now, pour in the cream and mix well. Return the salmon fillets to the pan, nestling them into the sauce. Add the lemon slices.
8. Cook for 2 more minutes, or until the salmon is cooked through and the sauce has thickened to your liking.
9. Give it a final taste and adjust the salt if needed. Serve immediately!

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving Perfectly Cooked Salmon

Salmon is best when it’s slightly pink in the center. Overcooked salmon is dry and flaky. A good rule of thumb is to cook it for about 4-6 minutes per side, depending on the thickness of the fillet.

Creating a Smooth & Flavorful Sauce

Whisking constantly while adding the broth is key to preventing lumps. If you do get lumps, don’t panic! Just keep whisking vigorously, or use an immersion blender to smooth it out.

Preventing the Sauce from Splattering

Pour the broth in slowly while whisking. This helps to control the splattering.

Adjusting Lemon & Caper Quantities

Don’t be afraid to adjust the lemon juice and capers to your taste. If you like a really tangy sauce, add a little more lemon juice. If you love capers, go ahead and add another teaspoon!

Variations

Want to switch things up? Here are a few ideas:

Vegan Lemon Caper “Salmon” (Using Tofu or Hearts of Palm)

My friend Priya loves a vegan version! Substitute the salmon with firm or extra-firm tofu (pressed to remove excess water) or hearts of palm.

Gluten-Free Lemon Caper Salmon

As mentioned before, simply swap the all-purpose flour for a gluten-free blend.

Spice Level Adjustment – Adding a Pinch of Red Pepper Flakes

For a little heat, add a pinch of red pepper flakes to the sauce along with the capers.

Festival Adaptation – A Light & Flavorful Diwali Dish

This dish is surprisingly lovely for a lighter Diwali meal. The bright flavors cut through the richness of other festive foods.

Serving Suggestions

This Lemon Caper Salmon is delicious with so many sides! Here are a few of my favorites:

• Steamed asparagus
• Roasted potatoes
• Quinoa or rice
• A simple green salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The sauce may thicken upon refrigeration, so you might need to add a splash of broth or water when reheating.

FAQs

Let’s answer some common questions:

What is the best way to tell if salmon is cooked through?

The salmon should flake easily with a fork and be slightly pink in the center. An internal temperature of 145°F (63°C) is recommended.

Can I use a different type of fish for this recipe?

Absolutely! Cod, halibut, or sea bass would all work well.

Can I make this sauce ahead of time?

You can make the sauce ahead of time, but it’s best to add the cream just before serving.

What can I substitute for chicken broth?

Vegetable broth or fish broth are good substitutes. You can also use water with a bouillon cube.

How can I reduce the fat content in this recipe?

Use less butter, or substitute it with olive oil. You can also use a lower-fat cream.

Is it necessary to use fresh lemon juice?

While you can use bottled lemon juice, fresh is highly recommended for the best flavor.

Enjoy this recipe, and let me know what you think! I hope it becomes a new favorite in your kitchen. Happy cooking!