Juicy salmon with a golden crust in a velvety cream-and-lemon sauce with capers, garlic, and Parmesan — a quick restaurant-style dinner in 25 minutes, all in one skillet. The sauce is rich and fragrant, while the fish stays tender and succulent.
Ingredients
- Salmon fillets — 4 pieces (5.3–6.3 oz | 150–180 g each)
- Salt, black pepper — to taste
- Olive oil — 1 tbsp | 15 ml
- Butter — 1 oz | 30 g
- Garlic — 2 cloves
- Sweet paprika — 1 tsp | 2 g
- Heavy cream, 20–33% — 1 cup | 250 ml
- Capers — 1 1/2 tbsp | 22 ml
- Lemon zest — 1 tsp | 2 g
- Lemon juice — 2 tbsp | 30 ml
- Dried oregano — 1/2 tsp | 1 g
- Parsley — 2 tbsp, chopped
- Parmesan — 1 oz | 30 g, grated
Step-by-Step Recipe
- Pat the salmon dry, then season on all sides with salt and pepper.
- Heat a skillet over medium heat with the olive oil. Sear the salmon for 2–3 minutes per side until nicely browned. Transfer to a plate.
- Add the butter, finely minced garlic, and paprika to the same skillet. Cook for 30 seconds until fragrant, taking care not to let the garlic burn.
- Pour in the cream, add the capers, lemon zest and juice, oregano, and a pinch of salt and pepper. Bring to a gentle simmer and cook for 1–2 minutes.
- Stir in the grated Parmesan until melted, then add half of the chopped parsley.
- Return the salmon to the sauce and spoon the sauce over the top. Cover and simmer on low heat for 5 minutes, just until the fish is cooked through.
- Remove from the heat, sprinkle with the remaining parsley, and serve at once — spoon plenty of sauce over the salmon.
Nutrition per Serving
| Calories | ~600 kcal |
| Protein | ~34 g |
| Fat | ~48 g |
| Carbs | ~5 g |
| Sugar | ~3 g |
| Sodium | ~900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Skillet temperature: for a crisp crust, heat the skillet to medium-high and do not move the fillets for the first few minutes.
- Skin on the salmon: start skin-side down; if you like, you can remove the skin before simmering in the sauce.
- Sauce consistency: if the sauce is too thick, add a splash of water or cream; if it is too thin, simmer it uncovered for a minute.
- Without capers: replace them with finely chopped green olives or add a pinch of anchovy paste for a salty, savory note.
- Cream: 20–33% works well. The higher the fat content, the richer and silkier the sauce.
- Serving suggestion: serve with rice, pasta, mashed potatoes, or braised vegetables.
Frequently Asked Questions
Which cream is best for the sauce?
20–33% cream works well. 20% makes a lighter sauce, while 30–33% gives a fuller, silkier texture.
What can I use instead of Parmesan?
You can use Grana Padano, Pecorino, or any firm aged cheese with a pronounced flavor. Add to taste so the dish does not become too salty.
How do I know when the salmon is done?
The flesh turns opaque and flakes easily with a fork. For a juicy result, the internal temperature should be around 126–131°F | 52–55°C; do not overcook it.