Pan Fried Salmon with Capers

    (184)
    20 minutes

    Salmon fillets are simply seasoned with salt, pepper and capers. Garnish with wedges of lemon. Serve with a fresh tossed salad and you have a healthy meal for any occasion, even mid-week dinner!


    163 people made this

    Ingredients
    Serves: 4 

    • 4 fillets salmon
    • 2 tablespoons olive oil
    • 2 tablespoons capers
    • salt and ground black pepper, to taste
    • 4 wedges lemon

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat a large heavy frying pan over medium heat for 3 minutes.
    2. Coat salmon with olive oil. Place in frying pan, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
    3. Transfer salmon to individual plates, and garnish with lemon wedges.

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    Reviews and Ratings
    Global Ratings:
    (184)

    Reviews in English (136)

    by
    0

    Made it healthier. 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!  -  29 Sep 2008

    by
    0

    Something else. 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 favourite salad composed of tomatoes, onions, feta cheese with lemon juice and olive oil. Thanks!  -  29 Sep 2008

    by
    0

    This was a great recipe. I was looking for the easiest salmon recipe I could find, and this certainly lived up to my hopes. It was moist and flavourful, as well as easy to put together.  -  29 Sep 2008

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