Best Pan Seared Salmon W Dijon Caper Sauce Recipes

CREAMY DIJON SALMON

Steps:

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

PAN SEARED SALMON WITH CAPERS

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high
• Cook for 3 minutes. Sprinkle with capers, and salt and pepper
• Turn salmon over, and cook for 5 minutes, or until browned.
• Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN SEARED SALMON W/ DIJON CAPER SAUCE

Steps:

• 1. Rinse and pat dry the salmon fillets with paper towels. Season with salt and pepper.
• 2. Prepare the sauce by starting with the roux in a non-stick pan adding the half and half,then the mustard and capers,white wine and garlic. Bring to a simmer,add the chicken stock stirring constantly,when it's thickened,set to the side.
• 3. Using a non-stick frying pan big enough to hold the fillets,(you want room to be able to turn them),get the pan hot on high,add the oil then the butter,coat the pan by moving the butter oil around and lay the fillets in. Be careful as not to burn yourself if the oil splatters.I use a splatter screen when doing this.
• 4. Cook the fish for 3-4 minutes per side and check to see if the center is just done.Unless you like your salmon well done.
• 5. Now plate your salmon and spoon the sauce over the fillets,sprinkle with parsley and serve. White and wild rice or couscous goes very well with this and a steamed vegetable. Enjoy!! :)