Juicy salmon tucked into a silky lemon cream sauce with spinach and capers — a fast, restaurant-style dinner you can make at home in one skillet. The bright citrus note, briny capers, and velvety cream come together in a beautifully balanced sauce with a fragrant finish.
Ingredients
- Skin-on salmon fillet — 14 oz | 400 g
- Olive oil — 1 tbsp | 15 ml
- Salt — 3/4 tsp | 4 g
- Ground black pepper — 1/4 tsp | 0.5 g
- Yellow onion — 1 medium
- Fresh chili pepper — 1/2 pepper
- Capers — 1 1/2 tbsp | 22 g
- Lemon juice — 2 tbsp | 30 ml
- Lemon zest — 1 tsp | 2 g
- Fresh spinach — 3 oz | 80 g
- Heavy cream, 20-30% — 3/4 cup | 200 ml
Step-by-Step Recipe
- Pat the salmon dry with paper towels, then season with salt and black pepper. Heat the olive oil in a wide skillet over medium-high heat.
- Cook the salmon skin-side down for 2-3 minutes until golden, then turn and cook for another 1-2 minutes. Transfer to a plate.
- In the same skillet, sauté the finely chopped onion for 3-4 minutes until softened. Add the chopped chili and capers, then cook for 30 seconds until fragrant.
- Pour in the lemon juice, add the zest, and scrape up the caramelized bits from the bottom of the pan with a spatula — this deepens the sauce’s flavor.
- Add the spinach and cook for 30-60 seconds, just until it begins to wilt.
- Pour in the cream, bring to a gentle simmer, and stir. Adjust salt and pepper to taste.
- Return the salmon to the sauce, reduce the heat to low, and simmer for 5 minutes, spooning the sauce over the fish. Serve immediately.
Nutrition
Approximate per serving.
| Calories | 520 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 1200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To keep the sauce silky, do not let it boil hard — maintain a gentle simmer.
- No fresh spinach? Use frozen spinach, thawed and well squeezed dry.
- You can replace capers with finely chopped green olives, though capers give a brighter salty-lemony note.
- Adjust the heat with the amount of chili — you can leave it out completely if you prefer.
- Perfect sides: fluffy rice, linguine, mashed potatoes, or a crusty baguette for soaking up the sauce.
What to Serve With It
Serve the salmon with jasmine rice, pasta, or mashed potatoes, spooning over plenty of the creamy lemon sauce. A fresh lemon wedge and a few capers on top sharpen the flavors beautifully.
FAQ
Can I use a lighter product instead of cream?
Yes, 20-30% cream works well. Lighter options include a 1:1 mix of sour cream and milk, or coconut cream. Add them over low heat without boiling so the sauce does not split.
How do I know the salmon is done?
The flesh should flake easily with a fork while staying juicy in the center. The internal temperature should be about 122-126°F | 50-52°C. Usually 5-6 minutes of simmering in the sauce after searing is enough.
What if I don’t have capers?
Replace them with green olives or add a little more lemon juice and a pinch of salt. The flavor will be slightly softer, but the sauce will stay fresh and bright.