Equipment
* optional
Ingredients
Salmon
- 300 g salmon fillets, skin-on
- 15 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
Parsley Caper Sauce
- 15 g fresh flat-leaf parsley, finely chopped
- 15 g capers, drained and roughly chopped
- 20 g scallions, finely sliced
- 3 g garlic, minced
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- g salt
Nutrition (per serving)
Method
In a mixing bowl, combine the chopped parsley, capers, scallions, minced garlic, extra virgin olive oil, lemon juice, and lemon zest. Mix thoroughly and taste before adding salt, as capers bring significant brine.
Pat the salmon fillets completely dry on all sides using paper towels. Moisture is the enemy of a good crust. Season the flesh sides evenly with salt and black pepper.
Heat a skillet over medium-high heat. Add the regular olive oil. Once shimmering and hot, carefully place the salmon fillets skin-side down. Press gently with a spatula for 10 seconds to ensure the skin does not curl and makes full contact with the hot pan.
Carefully flip the salmon. Cook for an additional 2 to 3 minutes until the internal temperature reaches 52°C/125°F for medium doneness, or up to 63°C/145°F for fully cooked according to standard food safety guidelines.
Transfer the salmon to a warm plate and let it rest for 5 minutes. The residual heat will continue to gently cook the center of the fish.
Spoon the vibrant parsley and caper sauce generously over the rested salmon fillets. Serve immediately.
Chef's Notes
- Always pat the salmon entirely dry before searing; steam prevents the Maillard reaction needed for a perfect crust.
- For the sauce, chop the herbs by hand rather than in a food processor to prevent bruising the parsley and turning the sauce murky.
- If your capers are salt-packed rather than brined, be sure to rinse them thoroughly under cold water and pat them dry before chopping.
- The carryover cooking during the resting phase is crucial. Pull the salmon from the heat slightly before your desired doneness.
Storage
Refrigerator: 2 days — Store the sauce separately from the fish in an airtight container to maintain maximum vibrancy.
Reheating: Gently reheat salmon in a skillet over low heat or in a 135 Celsius oven to prevent drying out. Serve the sauce cold or at room temperature.
