Pan Seared Salmon Recipe

Bring broth to a boil

Bring 375 ml hot chicken or vegetable broth to a gentle boil in a medium saucepan. Stir in 1/2 tsp salt, 1 tbsp olive oil and 1 tsp lemon zest.

Add couscous

Remove the pan from heat, add 1.5 cups dry couscous, stir once to combine, cover tightly with a lid and let sit undisturbed for 8–10 minutes.

Fluff and finish

Uncover, add 1 tbsp butter and 2 tbsp chopped parsley (optional). Fluff couscous with a fork to separate the grains and keep warm while you cook the salmon.

Prep salmon

Pat 4 salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes.

Heat pan

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbsp olive oil and 1 tbsp unsalted butter; swirl to coat and let butter foam but not brown.

Sear skin-side down

Place salmon fillets in the pan skin-side down, pressing gently with a spatula for 10 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Finish flesh-side

Flip the fillets and cook flesh-side for 1–2 minutes more (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 52–57°C (125–135°F) for medium-rare to medium, or cook to desired doneness. Remove salmon to a warm plate and tent loosely with foil.

Sauté aromatics

Using the same skillet (wipe out and add 1 tsp olive oil if needed), reduce heat to medium. Add 1 finely minced shallot and 1 minced garlic clove. Sauté for 1–2 minutes until translucent and fragrant, being careful not to brown.

Deglaze

Pour in 60 ml white wine (or 60 ml broth) to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by half, about 2–3 minutes.

Add capers and lemon

Stir in 2 tbsp rinsed capers and 2 tbsp fresh lemon juice. Simmer for 30–60 seconds to combine flavors.

Mount with butter

Lower heat to low. Whisk in 2 tbsp cold, cubed unsalted butter a few cubes at a time until the sauce is glossy and slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 2 tbsp chopped fresh parsley. Keep warm but do not boil to prevent butter separation.

Divide the couscous among four plates (about 3/4 cup cooked per serving). Place one pan-seared salmon fillet on top of each bed of couscous.

Spoon the warm caper sauce over each salmon fillet (about 1–2 tbsp sauce per piece). Garnish with extra parsley and serve with a lemon wedge alongside. Serve immediately.