Pan Seared Salmon I Recipe -
Pan Seared Salmon I Recipe
  • READY IN 20 mins

Pan Seared Salmon I

Recipe by  

"Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat a large heavy skillet over medium heat for 3 minutes.
  2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and 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 slices.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2005

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 favorite salad composed of tomatoes, onions, feta cheese with lemon juice and olive oil. Thanks!

Most Helpful Critical Review
Dec 01, 2005

The meat was moist on the inside but that's about it. I didn't expect such a smoky process complete with smoke alarm blaring!! I should have taken the advice of another reviewer that suggested lower heat for a longer amount of time. Sear the fish then cook it on a lower temp.

Aug 24, 2003

This dish is wonderful! It is so quick and easy and full of flavor. The only thing I would do different is wait a little longer to add the capers because they got a bit too over-cooked.

May 04, 2010

A great, simple recipe that can be modified for your own preferences. I like to season my salmon with garlic powder, pepper, and lemon juice prior to frying. I add the oil to the pan rather than the salmon and cook over medium-high heat for 3 minutes on each side. With this method the salmon will be slightly translucent in the center. I add the capers for the last minute of cooking. I like to serve this over salad with tomatoes, onion, kalamata olives, avocado, feta cheese, and champagne vinaigrette dressing.

Nov 09, 2003

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!

Aug 30, 2005

Will I made my wife happy...made this dish for her. It’s easy to make and its taste great. The Capers and lemon gives the salmon a nice flavor, the capers did rolled off the salmon, so I took a teaspoon of liquid from the capers and put it over the salmon, then put the capers on when I plated the salmon made. It made my wife so happy…she went to the mall and got a new handbag

Dec 06, 2005

Dude I had a successful date cause of this recepe. I served it with rice, salad and a young white wine.

Oct 13, 2011

Delicious and easy! I made it in regular frying pan, like other reviewers I put some olive oil in the pan instead of rubbing the salmon with oil. Instead of cooking with the capers, I put 1 table spoon of caper juice while cooking and garnished with the capers once I put the salmon on the plate. (capers will roll off the salmon and burn on the bottom of the pan).


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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