Quick & Easy

Crispy skinned salmon with lemon, dill and caper sauce

Fresh salmon is delightful and best served simply. Here we've paired it with a buttery lemon sauce with dill and capers for a tart combination of flavours,
Crispy skinned salmon with lemon, dill and caper sauce

Crispy skinned salmon with lemon, dill and caper sauce

4
30M

Ingredients

Method

1.Heat a large, non-stick frying pan over a medium-high heat. Add oil and place salmon in pan, skin-side down. Season top of salmon with a little salt and pepper. Using a spatula or egg flip, keep the salmon pressed lightly to the surface of the pan. The skin should have contact with the surface. If left alone, it will curl up.
2.After about 3 minutes, turn the salmon and cook for a further 2 minutes or until cooked as desired. Remove salmon from pan; cover to keep warm.
3.Meanwhile, in a separate small pan, heat cream and rind over a low heat until hot. Add juice and butter; stir to combine. Remove from heat and add egg yolk; whisk until the sauce thickens. Just before serving, stir in capers and dill. Add a twist of freshly ground black pepper.

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