4 salmon fillets
2 tablespoons olive oil
1/4 cup white wine (optional)
1/2 cup heavy cream
2 tablespoons capers
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish
Pat the salmon fillets dry using a paper towel. This step ensures a nice sear. Season both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Wait until the oil shimmers before adding the salmon.
Place the salmon fillets skin-side down in the pan. Cook for about 5-6 minutes without disturbing until the skin is crispy. Gently flip them over and cook for another 3-4 minutes, depending on thickness.
Transfer the cooked salmon to a plate and let it rest while you prepare the sauce.
In the same skillet, deglaze with white wine (or broth), scraping up any browned bits. Let it simmer for a minute.
Reduce the heat to medium and stir in the cream and capers. Let the sauce simmer for an additional 2 minutes until it thickens slightly.
Squeeze in the lemon juice, stirring well. Taste and adjust seasoning as needed.
Add the salmon back to the skillet, spooning the sauce over the top. Let it cook for another minute to heat through.
Finish with fresh parsley before serving.
Pair with your favorite sides, such as sautéed spinach or creamy mashed potatoes, for a complete meal.
