Even though I adore pumpkin ravioli, I hardly ever have the motivation to make it. This dish represents my concession! With a homemade pumpkin sauce, it uses store-bought ravioli, either fresh or frozen. Reduce the sugar and add garlic powder for a kick if you prefer a savory sauce. Usually, I’ll serve this with a lovely, crisp salad.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 4 (6 ounce) fillets salmon
- 2 tablespoons olive oil
- 2 tablespoons capers
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 slices lemon
Instructions
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Sprinkle with capers, salt, and pepper; cook for 3 minutes on one side. Turn salmon fillets over; continue to cook until salmon flakes easily with a fork, about 5 minutes.
- Dotdash Meredith Food Studios
- Transfer salmon to individual plates and garnish with lemon slices.
- Dotdash Meredith Food Studios
Reviews
I have never had a good experience cooking salmon until this recipe. I cooked my salmon in a cast iron skillet, got it quite hot with the olive oil and then placed the salmon skin side down. I then added about a tablespoon of butter, let it melt and spooned melted butter and olive oil over the flesh of the salmon. I let the skin get nice and crispy before turning it and letting it cook on the flesh side for a couple of minutes. I also turned the heat down after I put it in the pan so it wouldn’t cook too quickly . So juicy and delicious!
Loved the capers! Simple easy tasty recipe!
I’ve always been interested in seafood cuisine, your amazing salmon recipe inspired me to cook it. To be honest, I tried salmon in ordinary cafes, but your recipe is just super! I gave it to my children to try, they were just delighted, because I usually try to give them healthy food without frills.
No need to salt as capers are plenty salty. Best to cook flesh side down first and only 3 minutes each side. Very delicious. By cooking flesh first the salmon doesn’t break apart.
This is the easiest way to lock in the moisture of the salmon while searing. We like crispy skin so I leave it on the skin side a bit longer. It was wonderful with basic couscous and green beans.
I find all these salmon recipes cook the salmon too long. Quickly brown the skin and outside and quit . Less than 3 min on med heat. Keeps inside buttery ,juicy and done.
As written this is just ok. I wouldn’t make it again.
As written this is just ok. I wouldn’t make it again.
Followed some other reviewer’s advice and added the capers a little before turning off the heat so they wouldn’t burn. Pretty good! Very simple and quite tasty.
I followed the directions and it was SO easy and came out delicious. However, instead of using salt & pepper, I used Trader Joe’s Everything Bagel spice. It was amazing!
I believe the smoke and splattering of the oil is probably from wet fish…pat dry the salmon before putting into pan. Maybe the oil should be in there first as well. Only heat on MEDIUM High folks. High heat will defiantly cause all manner of problems… Oh, and frozen is the way to go for fresher and wild salmon. All fish is probably frozen-they just forgot to tell you it has been formerly frozen and thawed for the store display and that it is farmed as well-don’t buy farmed… YUCK OH yes-don’t try to cook fish while it is frozen-thanks. If the salmon fishermen of Alaska didn’t freeze the fish they catch, it would never be fresh for me in Texas! I read that the salmon frozen actually had better flavor if frozen first.
Simple, flavourful and everything the poster promised! The fam raved!
This recipe is SO easy and delicious. My family loves salmon now. We love the crunchy sear from the cast iron skillet and buttery taste. It has become a staple at our house.
Very good recipe.
I always make a recipe exactly as written the first time that I try it. I have to agree with the other reviewers that a lower temperature for a longer amount of time would be better. And use a lid, my stove was covered in splatter. The fish was tasty but the capers were burnt.
I love to cook and I love salmon, but if you turn skillet to high as instructed it will burn the salmon and oil. Do not cook at this recommended heat. You are much better off keeping at medium to medium high heat.
I used coconut oil in the pan first and seasoned with lemon pepper
It was quick, easy and delicious. I used fresh salmon. I am not sure that frozen salmon would be the same, but I’m willing to try it.
The dish was good and got a nice crispy exterior but had to add extra seasoning since it was too bland. Also, make sure that the fillets are extra thin.
Easy and tasty! I added the capers at the end on the stove.
We tried cooking salmon using this method versus our normal baking method. Although we followed the instructions, the salmon was only seared on both sides and uncooked throughout most of the fillet. We had to cut it into smaller fillets and continue cooking it for about 10 minutes for it to be cooked thoroughly.