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Ingredients
kosher salt- 4 skinless salmon fillets 6 to 8 oz each
- 3 cloves garlic, minced
- 2 tbsp capers, drained
- 5 tbsp cold unsalted butter, divided
¾ cup low-sodium chicken broth or water
¼ cup dry white wine
2 tsp finely grated lemon zest
3 tbsp lemon juice
1 tsp ground black pepper- ½ cup chopped fresh dill or parsley or a mixture
Instructions
- Optionally brine the salmon for 10 minutes in 8 cups cold water and 4 tablespoons kosher salt, then remove and pat dry. If skipping the brine, lightly salt both sides.
- Lay the salmon flat side down in a cold nonstick skillet. Cook over high until it sizzles, about 1 minute. Reduce to medium, cover and cook 5 minutes. Uncover and cook 3 to 4 minutes until browned. Flip and cook 3 to 5 minutes more, until cooked through. Transfer to a platter and wipe out the skillet.
- Cook garlic and capers with 1 tablespoon butter over medium, about 2 minutes. Add broth, wine, lemon zest and juice, and pepper. Simmer 3 to 5 minutes until slightly reduced.
- Reduce to low and whisk in the remaining cold butter a tablespoon at a time. Stir in the dill or parsley and spoon over the fish.
Notes
Add the butter gradually over low heat to make a glossy sauce.
Adapted from Robert Seixas, Delish.
