Description

This delicious salmon recipe features tender, pan-seared fillets served with a luxurious capers cream sauce. The sauce is made with garlic, white wine, chicken broth, lemon juice, and heavy cream, providing a perfect balance of tangy and creamy flavors complemented by briny capers. Ideal for an elegant yet easy weeknight dinner.

Ingredients

Scale

Salmon

4 skinless salmon fillets (each about 6 ounces or 170g)
Salt and pepper, to taste
¼ cup all-purpose flour (optional, for dredging)
1 tablespoon olive oil
2 tablespoons unsalted butter (divided)

Sauce

1 tablespoon garlic cloves (minced)
⅓ cup dry white wine
1 cup low-sodium chicken stock or broth
1–2 teaspoons cornstarch (or corn flour, for thickening)
2 tablespoons freshly squeezed lemon juice (adjust to taste)
½ cup heavy cream
4 tablespoons capers (rinsed and drained)

Garnish

2–4 tablespoons fresh parsley (coarsely chopped)
4 lemon slices (to serve)

Instructions

Prepare the salmon: Season the salmon fillets with salt and pepper on both sides. Lightly dredge them in all-purpose flour, shaking off any excess flour.
Sear the salmon: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place the salmon fillets in the pan and sear them for 4 minutes on each side until they develop a golden crust and are just cooked through. Remove from heat, transfer to a plate, tent loosely with foil to keep warm, and set aside.
Make the sauce base: In the same pan, melt the remaining 1 tablespoon butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the wine is nearly evaporated.
Add liquids and thicken sauce: Pour in the chicken stock and lemon juice, then bring the mixture to a boil and let it cook for 1 minute. Whisk 1 teaspoon cornstarch with 2 tablespoons water until smooth and stir it into the pan to thicken the sauce slightly. If more thickness is desired, repeat with the remaining cornstarch. Stir in the heavy cream and capers, then remove the pan from the heat.
Combine and serve: Return the salmon fillets to the pan, spooning the capers cream sauce generously over them. Garnish with freshly chopped parsley, a sprinkle of black pepper, and lemon slices. Serve immediately, ideally accompanied by rice, pasta, or steamed vegetables.

Notes

Lightly dredging the salmon in flour helps achieve a crispy crust but can be skipped for a gluten-free diet.
Use low-sodium chicken broth to control the saltiness of the sauce, since capers add briny flavor.
Adjust the amount of lemon juice according to your taste preference for acidity.
For a dairy-free version, substitute heavy cream with coconut cream or omit it, but the sauce texture will change.
Leftovers can be stored in the fridge for up to 2 days; reheat gently to avoid overcooking the salmon.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: salmon recipe, capers cream sauce, pan seared salmon, easy dinner, seafood with cream sauce