When it comes to salmon, there is no question it is my favorite fish! It is so versatile and frankly extremely easy to make! This recipe is so easy because it uses one pan to make the delicious salmon and its creamy sauce. I love the way the salty capers balance out the rich sauce!
First, we need to season our salmon. I use a tsp of each: salt, pepper, onion powder, garlic powder, and paprika! Make sure every side is nicely coated. In a nonstick skillet on medium heat, sear your salmon down skin side down. We want that delicious crispy skin. Let that cook until the skin is crispy, about 7 minutes.
Once the skin is golden brown, carefully flip the salmon over and cook it for another 7 minutes. You want your salmon to be opaque, that is when it is fully cooked. Times may vary depending on the size of the salmon. I used about 5 oz filets.
Next, remove your salmon and set aside. We will be cooking the salmon again in the sauce, so if it is not totally cooked, that is okay! In your skillet, add 1-2 tbsp of butter and let melt. Add your minced garlic and capers and let that cook down for about a minute.
When the butter is starting to lightly brown, toss in your fresh chopped parsley and a little lemon juice. Pour in your heavy cream and let this simmer until it becomes thicker. Then, add your salmon back into the pan and let it finish off. Garnish with lemon and parsley! You can serve over white rice!
Easy One Pan Creamy Lemon Caper Butter Salmon
- 4-5 Oz Salmon Filets
- 1 Tbsp Olive Oil
- 1 Tsp Each: Salt, Pepper, Onion Powder, Garlic Powder, Paprika
- 1 Tbsp Minced Garlic
- 2 Tbsp Capers
- 1-2 Tbsp Butter
- 3/4 Cup Heavy Cream
- 1/4 Cup Minced Parsley
- 1 Tsp Lemon Juice
- White Rice
- Season your salmon well with the seasonings above.
- In a non-stick skillet on medium heat, sauté your salmon skin side down in olive oil Saute for about 5-7 minutes or until the bottom is golden brown.
- Carefully flip salmon and continue cooking for another 7 minutes or until is it is opaque. When your salmon is ready, carefully remove from heat and set aside.
- In the same pan without rinsing it, add 2 tbsp of butter. Toss in your garlic and capers. Cook for about 1 minutes. Toss in your chopped parsley and add a squeeze of lemon.
- Pour in your heavy cream and let it simmer on low until it is nice and thick. Mix well and add your salmon back into the sauce. If your salmon needs any more cooking, it will finish in the warm sauce. Garnish with lemon and parsley and enjoy!