Pan-Seared Salmon with Dijon-Caper Sauce
December 26, 2018
We feel a little sentimental about this salmon dish. Something about the Dijon-caper sauce takes us right back to the fish and chips of our youth — if only that fish had been this light and fresh and tangy!
Between the crispy, tender salmon and the light, punchy sauce, it feels fancy enough for a special dinner, but it comes together quick and easy. There’s very little prep, outside of a minced shallot. (The folks at the fish counter can even skin the fish for you.) And the fish and the sauce cook in one skillet for about ten minutes total — you can’t beat that for weeknight celebrations.
Our tips: Simplicity makes this dish a star. Get a really nice piece of salmon, and let it shine — the sauce is just there to add a little zip and amplify its exceptional quality. And if you’re looking for a side, our crispy smashed potatoes are a perfect match.
2 lbs fresh salmon, skinned
2 Tbsp grape seed oil
2 Tbsp unsalted butter
1 small shallot, minced
½ cup white wine
1 tsp Dijon mustard
1 Tbsp capers
1 tsp fresh dill
Salt and pepper to taste
- In a large skillet, heat the oil over medium-high heat. Once hot, add the salmon fillets, and sear for about 3 minutes, or until the bottom is golden brown. Flip and cook the other side for another 2 to 3 minutes. Remove fillets and discard the oil.
- Add the butter and shallots to the pan and sauté for 2 minutes.
- Add the wine, Dijon mustard, and capers, and simmer until the sauce thickens.
- Add the dill, and remove the sauce from the heat.
- Plate the salmon, and spoon the sauce over it. Serve immediately.