PAN SEARED SALMON WITH LEMON AND CAPERS

Pan Seared Salmon with Lemon and Capers image

Provided by Martha Ray Deen

Categories Fish

Time 20m

Number Of Ingredients 11

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4 fresh salmon fillets (1 inch thick, skin on)
1/2 medium lemon, de-seeded
1 tsp fresh ground pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1 tsp paprika
2 Tbsp olive oil
2 Tbsp capers, jarred in a liquid
1 dash(es) fresh ground pepper
4 slice fresh lemon for garnish

Steps:

1. Using FRESH salmon fillets, place skin side down on a plate to apply marinade. If you have large fillets, you may prepare two fillets and slice serving portions AFTER cooking.
2. In a small bowl, combine pepper, onion powder, garlic powder, celery salt, and paprika. Stir together to combine.
3. Squeeze 1/2 fresh lemon over fillets then sprinkle seasoning mixture over fillets. Let sit for at least five minutes while oil heats.
4. Heat olive oil in a large heavy skillet over medium heat for 3-5 minutes (a cast iron skillet works best).
5. Place marinated fillets flesh side down into hot oil, then turn heat up to high/medium-high, depending on your stove settings. (Oil should be popping/bubbling when fillets are placed into oiled skillet). Cook for 3-4 minutes (flesh side should be browned), then turn fillets over. Place 1/2 tablespoon jarred capers over each fillet (or 1 tablespoon each if large fillets) and sprinkle lightly with pepper. Lower heat to medium and continue to cook for approximately 5 minutes or until fish flakes easily. (Do not overcook, salmon cooks quickly).
6. Remove salmon from skillet and garnish with a lemon slice. (Cut slice halfway to center and twist for the effect shown in the picture). Garnish plate with more capers if desired.