Pan-Seared Salmon with Caper-Dill Butter #shorts

By Chef Billy Parisi · 20 min

Ingredients

Instructions

1. Season both sides of the salmon well with salt and pepper.
2. Heat olive oil in a large cast-iron or non-stick pan over medium-high heat until it just starts to smoke lightly.
3. Place the salmon skin-side up and sear for 2-3 minutes until well browned. Add 2 tablespoons butter, lower the heat to medium-high, then flip the fish.
4. Keep basting the fish constantly for about 2-3 more minutes until cooked through.
5. Set the salmon aside and pour off the oil.
6. Return the pan to the heat, add 2 tablespoons butter, then the shallot and garlic, and caramelise them for a few minutes.
7. Deglaze with the lemon juice and cook until nearly dry.
8. Deglaze with the 1/4 cup chardonnay and cook until the liquid is almost gone.
9. Add the 1/2 cup heavy cream and cook over medium heat until very thick, like an alfredo sauce.
10. Stir in the remaining 4 tablespoons butter, the capers and the 1 1/2 teaspoons dill until combined.
11. Adjust the seasoning with salt and pepper, then serve the salmon on top of the sauce.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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