Palmer’s Direct To You Market
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Pan-Seared Norwegian Salmon with Caper-Lemon Sauce
Bright, simple, and ready in minutes, this pan-seared Norwegian salmon is finished with garlic, capers, fresh lemon, and herbs for an easy weeknight seafood dinner.
- Prep Time: 8 hours
- Cook Time: 10 minutes
- Total Time: 8 hours 10 minutes
- Yield: 2 Servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 Norwegian salmon fillets, frozen and thawed overnight in the refrigerator
- 1 tablespoon Cento Organic Capers
- 1 lemon, half sliced and half juiced
- 2 tablespoons Cento Extra Virgin Olive Oil
- 2 cloves garlic, thinly sliced
- Fresh dill or parsley, for garnish
- Palmer’s Nearly Famous Coarse Sea Salt, to taste
- 1 teaspoon Palmer’s Nearly Famous Lemon Pepper
Instructions
- Thaw the salmon. Thaw frozen salmon overnight in the refrigerator on the lowest shelf. Do not thaw at room temperature. If the salmon is vacuum-sealed, remove it from the packaging or puncture the package before thawing.
- Season. Pat the salmon completely dry with paper towels. Season both sides with Palmer’s Nearly Famous Lemon Pepper and a light sprinkle of Palmer’s Nearly Famous Coarse Sea Salt.
- Start the pan. Heat olive oil in a skillet over medium-high heat. Add the sliced garlic and cook for about 60 seconds, just until golden and fragrant. Do not let the garlic burn.
- Sear the salmon. Add the salmon presentation-side down. Sear for about 3 minutes without moving, until a golden crust forms.
- Flip and finish. Carefully flip the salmon. Add capers and lemon slices to the pan. Cook for another 3–4 minutes, or until the salmon reaches 145°F internal temperature and flakes easily with a fork.
- Finish the sauce. In the final 30 seconds, squeeze fresh lemon juice over the salmon and spoon the caper-lemon pan sauce over the top.
- Rest and serve. Remove from heat and let rest for 2 minutes. Garnish with fresh dill or parsley before serving.
Notes
The caper-lemon pan sauce that forms is the entire point of this dish. A digital thermometer takes the guesswork out of fish — pull it right at 145°F and it will still be moist.
Nutrition
- Serving Size: 2
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.