How to Saute Grilled Salmon With Dill Capers, Lemon, Oil & Garlic
Join chef Ivan Flowers as he shows you a foolproof and easy way to elevate grilled salmon with dill, capers, and lemon. In this recipe, the salmon is sautéed to perfection, maintaining a crispy skin and tender flesh. The dish is complemented by a flavorful sauce made with butter, capers, confit tomato, and dill. Served with a squeeze of fresh lemon, this pan-seared salmon is a delightful option for a special dinner. Please note that to maintain the seared texture of the fish, it's important to avoid getting the top wet when applying the sauce. Indulge in this beautiful creation of crispy skin on Scottish salmon, enhanced by the tangy flavors of butter, lemon, capers, and slow-roasted confit tomato.
Ingredients:
- Grilled salmon fillet
- Dill
- Capers
- Lemon
- Olive oil
- Garlic
- Salt and pepper
- Butter
- Confit tomato
- Pecorino Romano cheese
Cooking steps:
- Preheat a pan to medium-high heat and add olive oil.
- Make a few shallow cuts on the salmon fillet to prevent the skin from curling. Season both sides of the fish with salt and pepper.
- Place the salmon skin-side down in the heated pan. Allow it to cook until the skin becomes crispy. Flip the fillet and continue cooking for a short time.
- Reduce the heat and transfer the salmon to the oven to allow it to crisp up even more.
- Finely chop the dill and melt a small amount of butter in the pan. Add capers, rinsed to remove excess salt, confit tomato, and a touch of Pecorino Romano cheese.
- Gently place the dill into the sauce and cook until well combined.
- Once the salmon is cooked to a nice translucence, squeeze fresh lemon juice on top.
- Plate the salmon alongside tomatoes and olives, then drizzle the dill and caper sauce over the fish, taking care to avoid the seared portion.
- Enjoy a beautiful and flavorful dish of pan-seared salmon with its crispy skin, accompanied by butter, lemon, capers, and slow-roasted confit tomatoes.
