Equipment
Ingredients
Salmon
- 300 g salmon fillets, skin-on, pin bones removed
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Ginger-Caper Relish
- 15 g fresh ginger, peeled and finely minced
- 20 g capers, drained and roughly chopped
- 1 garlic, minced
- 15 ml lemon juice, freshly squeezed
- 15 ml olive oil, extra virgin preferred
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Pat the salmon fillets completely dry with paper towels. Season the flesh side evenly with kosher salt and freshly cracked black pepper.
In a small mixing bowl, combine the minced ginger, chopped capers, minced garlic, lemon juice, extra virgin olive oil, and chopped parsley. Stir well to combine.
Heat the searing olive oil in a heavy-bottomed skillet over medium-high heat. Once the oil is shimmering and nearly smoking, carefully place the salmon fillets skin-side down. Press gently on the flesh with a spatula for 10 seconds to prevent curling.
Using a fish spatula, carefully flip the fillets and cook on the flesh side until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit) at the thickest part.
Transfer the salmon fillets to warm plates and let them rest undisturbed.
Spoon the ginger-caper relish generously over the top of the resting salmon fillets and serve immediately.
Chef's Notes
- Always allow salmon to sit at room temperature for 15 minutes before cooking. Cold fish in a hot pan causes the muscle fibers to seize, resulting in a tough texture and uneven cooking.
- If your capers are salt-packed rather than brined, soak them in cold water for 15 minutes and rinse thoroughly before chopping to prevent the relish from becoming overly salty.
- The ginger provides a sharp, enzymatic bite that cuts through the rich, fatty nature of the salmon. Mincing it very finely ensures it integrates into the sauce without overpowering a single bite.
- Carryover cooking will increase the internal temperature of the salmon by about 2-3 degrees Celsius after it is removed from the pan. Keep this in mind to hit a perfect medium doneness.
Storage
Refrigerator: 3 days — Store salmon and relish in separate airtight containers.
Reheating: Gently reheat salmon in a skillet over low heat or in a 135C/275F oven until just warmed through. Add relish after reheating.
