Sauces & Seasonings Recipes

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.

Servings: 4


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


  1. 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.
  2. Add the butter and shallots to the pan and sauté for 2 minutes.
  3. Add the wine, Dijon mustard, and capers, and simmer until the sauce thickens.
  4. Add the dill, and remove the sauce from the heat.
  5. Plate the salmon, and spoon the sauce over it. Serve immediately.