Pan Seared Salmon with Capers and Green Peppercorns

Elevate your weeknight dinner game with this elegant and flavorful Pan Seared Salmon with Capers and Green Peppercorns. Perfectly crispy skin-on salmon fillets are seared to golden perfection and served with a bright, tangy sauce that highlights the briny pop of capers, the subtle heat of green peppercorns, and the richness of butter and dry white wine. A splash of fresh lemon juice ties the dish together, creating a balanced, restaurant-quality meal that's surprisingly easy to make in just 25 minutes. Ideal for seafood lovers, this dish pairs beautifully with steamed vegetables, a light salad, or creamy mashed potatoes. With its rich flavors and simple technique, this salmon recipe is sure to become a dinnertime staple.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces salmon fillets, skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 2 tablespoons capers, drained
• 1 tablespoon green peppercorns, drained
• 1 cup dry white wine
• 0.5 cup chicken or fish stock
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons parsley, chopped (optional for garnish)

Directions

Step 1

Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.

Step 2

Heat a large, non-stick skillet over medium-high heat. Add the olive oil and let it heat until shimmering.

Step 3

Place the salmon fillets in the skillet, skin-side down. Press gently with a spatula to ensure the skin makes full contact with the pan. Cook for 4-5 minutes, or until the skin is crispy and the fillets release easily from the pan.

Step 4

Flip the salmon fillets and cook for an additional 2-3 minutes on the flesh side, or until the fish is cooked to your liking. Remove the salmon from the pan and place on a plate, skin-side up, to rest.

Step 5

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced shallot and garlic. Sauté for 1-2 minutes until fragrant and softened.

Step 6

Add the capers and green peppercorns to the skillet. Stir to combine and cook for 1 minute.

Step 7

Pour in the white wine and scrape the bottom of the pan to deglaze, releasing any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 8

Stir in the chicken or fish stock and lemon juice. Simmer for another 2-3 minutes until the sauce thickens slightly.

Step 9

Return the salmon fillets to the skillet, skin-side up, and spoon the sauce over the top. Let them warm through for about 1 minute.

Step 10

Transfer the salmon fillets to serving plates and drizzle with additional sauce. Garnish with fresh chopped parsley if desired. Serve immediately.

Nutrition Facts

Serving size	(1182.4g)

Amount per serving	% Daily Value*
Calories	1932.8

Total Fat 110.0g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 477.1mg	0%
Sodium 3610.4mg	0%
Total Carbohydrate 16.7g	0%
Dietary Fiber 2.3g	0%
Total Sugars 4.0g
Protein 175.0g	0%

Vitamin D 2516.9IU	0%
Calcium 154.7mg	0%
Iron 5.9mg	0%
Potassium 2496.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 39.8%

Carbs: 3.8%