Perfecty pan fried sockeye salmon with a caper and butter sauce

Bart prepares this wild sockeye salmon from Alaska, off the Kenai River, where these beauties are caught. Perfectly prepared with a buttery sauce of capers, lemon and parsley. Enjoy!
  • 2 Recipe - persons
  • Recipe - time: 25 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 14 oz sockeye salmon fillets
  • salt
  • olive oil
  • 1 tbsp butter
  • 1 clove of garlic, finely chopped
  • zest and juice of 1/2 lemon
  • 2 tsp capers
  • black pepper from the mill
  • 1 tsp parsley, finely chopped

Recipe - how do you make it

Recipe - steps

  • 1 Heat a skillet over medium-high heat. Add the olive oil.
  • 2 Sprinkle the salmon with a pinch of salt. Fry the salmon on the skin side for 3 to 4 minutes. Turn the salmon over and let the butter melt in the pan. Spoon butter over the salmon to make the skin more crispy. Remove the salmon from the skillet after 3-4 minutes.
  • 3 Add the garlic, juice and zest of the lemon, capers and a pinch of black pepper to the butter. Stir well.
  • 4 Remove the mixture from the heat and finally add the parsley to the butter.
  • 5 Serve the salmon with the caper butter. Enjoy!