Crispy Salmon Fillets with Lemony Caper Sauce
Salmon, lemon and capers were meant to be together in this low-FODMAP dish developed by The Real Food Dietitians . Learn more about pan seared salmon with our Salmon Cooking Guide .
Cook Time: 17 mins.
4 skin-on salmon fillets, 4-5 ounces each
Sea salt and black pepper, to taste
1 lemon, sliced into 8 thin rounds
Juice of 1 large lemon
1/2 cup water
1 teaspoon miso (optional)
3 tablespoons olive oil, divided
3 tablespoons capers, drained and rinsed
1 tablespoon fresh chopped dill
¼ cup fresh parsley
Place a large cast-iron or other heavy-bottomed skillet over medium-high heat.
When the skillet is hot, add 2 tablespoons olive oil and swirl the pan to coat. When the oil starts to shimmer, carefully add the lemon slices to the pan and cook for 2 minutes on each side or until lemons start to brown on the edges. Remove lemons and set aside.
Add the remaining 1 tablespoon olive oil to the hot pan. Place salmon skin-side down and lower the heat to medium. Season each fillet with a little salt and pepper. Cook uncovered for 6 minutes. Cover and cook for 5 minutes longer or until salmon is cooked through and flakes easily with a fork. Using a thin spatula, remove the fillets to a plate and cover loosely with foil to keep warm.
Return the pan to the stove over medium heat. In a small bowl, whisk together the lemon juice, water and miso until miso is dissolved. Add to the pan and stir. Add 1-2 tablespoons of additional water or lemon juice if needed to create a thin sauce. Add capers and reserved lemon slices and cook for 1-2 minutes. Turn off heat and gently stir in the fresh dill and parsley.
To serve, divide the cooked salmon among 4 plates and spoon sauce, capers and lemon slices over each fillet before serving. Season with salt and pepper to taste.
Suggested side dish: green beans with lemon juice and crumbled feta