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.
