Fresh-caught Salmon Recipe

Prep salmon

Bring salmon to room temperature for 15–20 minutes. Pat fillets dry thoroughly with paper towels to remove surface moisture—this helps achieve a good sear.

Season

Season both sides of the salmon with kosher salt (about 1/2 tsp per fillet total distributed) and freshly ground black pepper. Rub lemon zest and minced garlic lightly over the flesh side of each fillet; leave skin side unseasoned so it crisps better.

Heat pan and sear salmon

In a large heavy skillet (preferably stainless steel or cast iron), heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering and butter stops foaming. Place salmon fillets skin-side down in the pan, pressing gently for 10 seconds to ensure even contact. Sear without moving for 4–5 minutes, until skin is deeply golden and crisp and the fish has cooked about two-thirds of the way up the side.

Flip and finish

Reduce heat to medium. Flip fillets carefully and add the remaining 1 tablespoon olive oil and 2 tablespoons butter around the fillets. Cook flesh-side for 1.5–3 minutes depending on thickness (internal temperature 120–125°F for medium-rare, 130°F for medium). Spoon melted butter over the top once or twice to baste. Remove salmon to a warm plate and tent loosely with foil to rest while you make the sauce.

Make pan sauce

Return skillet to medium heat. Add the finely chopped shallot and sauté in the remaining butter for about 1 minute until translucent (scrape any brown bits from the pan). Deglaze with 1 tablespoon dry white wine or chicken broth, scraping the bottom with a wooden spoon. Let the liquid reduce by half (about 1–2 minutes). Stir in lemon juice and capers and cook 30 seconds to combine. If using, sprinkle in red pepper flakes. Remove from heat and swirl in any remaining 1 tablespoon butter to gloss the sauce, then stir in chopped parsley.

Finish

Taste the sauce and adjust seasoning with a pinch of salt and a grind of black pepper if needed. Spoon sauce over the rested salmon fillets and serve immediately with lemon wedges.

Plate each salmon fillet skin-side down or at a slight angle. Spoon pan sauce and capers over the top, garnish with extra parsley and a lemon wedge alongside. Serve with your choice of sides (rice, roasted vegetables, or a simple salad).