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Pan-Seared Norwegian Salmon with Caper-Lemon Sauce

cooked salmon with capers
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Sear the salmon. Add the salmon presentation-side down. Sear for about 3 minutes without moving, until a golden crust forms.
  5. 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.
  6. 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.
  7. 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

Find it online: https://palmersdirecttoyou.com/salmon-with-lemon-capers/

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.