Name: Pan Seared Salmon I
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 (6 ounce) fillets salmon; 2 tablespoons olive oil; 2 tablespoons capers; ⅛ teaspoon salt; ⅛ teaspoon ground black pepper; 4 slices lemon

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Pan Seared Salmon I

(6 ounce) fillets salmon

olive oil

capers

salt

black pepper

lemon

Preheat a large heavy skillet over medium heat for 3 minutes.


Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.


Transfer salmon to individual plates, and garnish with lemon slices.


This recipe is simple yet delicious. I skipped the capers and used a normal non-stick frying pan. Poured the olive oil into the pan instead of coating the salmon with it. Perfectly accompanied by my favorite salad composed of tomatoes, onions, feta cheese with lemon juice and olive oil. Thanks!

A great, simple recipe that can be modified for your own preferences.  I like to season my salmon with garlic powder, pepper, and lemon juice prior to frying.  I add the oil to the pan rather than the salmon and cook over medium-high heat for 3 minutes on each side.  With this method the salmon will be slightly translucent in the center.  I add the capers for the last minute of cooking.  I like to serve this over salad with tomatoes, onion, kalamata olives, avocado, feta cheese, and champagne vinaigrette dressing.

This dish is wonderful!  It is so quick and easy and full of flavor.  The only thing I would do different is wait a little longer to add the capers because they got a bit too over-cooked.

Will I made my wife happy...made this dish for her. It’s easy to make and its taste great. The Capers and lemon gives the salmon a nice flavor, the capers did rolled off the salmon, so I took a teaspoon of liquid from the capers and put it over the salmon, then put the capers on when I plated the salmon made. It made my wife so happy…she went to the mall and got a new handbag

This is a fast and flavourful recipe.  Combined with the saltiness of the capers I did not think adding salt was necessary.  I also did not rub olive oil on the salmon because it is a fatty fish to begin with.  I did however, spray the pan with olive oil to prevent it from sticking.  However, I enjoyed it immensely and I would make it again.
As a side item, I sautéed brussel sprouts with olive oil and garlic.  Delish!

Dude I had a successful date cause of this recepe. I served it with rice, salad and a young white wine.

Delicious and easy! I made it in regular frying pan, like other reviewers I put some olive oil in the pan instead of rubbing the salmon with oil. Instead of cooking with the capers, I put 1 table spoon of caper juice while cooking and garnished with the capers once I put the salmon on the plate. (capers will roll off the salmon and burn on the bottom of the pan).

The meat was moist on the inside but that's about it. I didn't expect such a smoky process complete with smoke alarm blaring!! I should have taken the advice of another reviewer that suggested lower heat for a longer amount of time. Sear the fish then cook it on a lower temp.

Very good simple recipe for those of us seeking a high protein low fat nutritious meal; very good! I have to say, however, to those of you using a nonstick pan, DO NOT ADD OIL OR NON STICK SPAYS TO THAT EXPENSIVE PAN... YOU WILL REGRET RUINING THE NON STICK FINISH! Use, as the author of this recipe recommended, a heavy cast iron or stainless steel skillet.

A simple and flavorful recipe for those who love salmon!

Pan Seared Salmon I

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Noreen421

Ingredients

Instructions

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