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Ingredients
Scale
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 Tbsp minced garlic (about 3 cloves)
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth, divided
- 2 tsp cornstarch
- 1/3 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
- 1 Tbsp minced fresh dill
- 2 Tbsp capers, rinsed
- 1 Tbsp minced fresh parsley
Instructions
- Let the salmon rest at room temperature for 10 minutes.
- Heat a non-stick skillet over medium-high heat, add olive oil, and sear the salmon skin-side down for 4 minutes.
- Flip the salmon and cook for another 2-3 minutes, then transfer to a plate and keep warm.
- Sauté minced garlic in the skillet until golden, then add chicken broth and simmer for 4 minutes.
- Whisk cornstarch with 1 Tbsp of broth and add to the skillet, stirring until thickened.
- Remove from heat and stir in heavy cream, butter, lemon juice, and dill.
- Return the salmon to the skillet, spoon the sauce over it, and garnish with capers and parsley.
Notes
Ensure the skillet is well-preheated for a perfect sear on the salmon.
Avoid overcooking the salmon; it should be moist and flake easily.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 0
- Sodium: 500
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 30
- Cholesterol: 75