This weeknight-friendly recipe is so incredibly flavorful and delicious! Perfectly pan seared tender salmon sopped up in the most epic lip-smacking creamy and cheesy sauce with capers!
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 4 (6-ounce) salmon filets, skinless
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic or garlic paste
- 1 cup chicken stock
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 tablespoons freshly squeezed lemon juice (from 1 small lemon)
- 1/2 cup heavy whipping cream
- 1/2 cup freshly grated parmigiano reggiano cheese, plus more to taste
- 1/4 cup nonpareil capers
- Freshly chopped parsley, for garnish- optional
- Before you begin: Take salmon filets out of the refrigerator about 30 minutes before cooking to come up to room temperature. Then pat the salmon filets dry using a paper towel: both processes help to ensure that the salmon filets will get a nice and crispy sear.
- In a large pie plate, combine flour, salt, pepper, and smoked paprika together. Stir well to fully combine. Coat each salmon filet into flour mixture, covering well on all sides then set aside.
- Using a large non-stick skillet (best to prevent salmon from sticking/breaking!), melt 2 tablespoons of butter and olive oil over medium heat. Once melted and hot, add in salmon filets and sauté on both sides, about 3-4 minutes each side depending on thickness. Then set the cooked salmon filets aside onto a cleaned plate and tent with aluminum foil.
- Add in remaining 1 tablespoon of butter along with garlic and stir together, about 1 minute. Whisk in the stock, white wine, and lemon juice. Whisk everything together well to combine. Allow the mixture to come up to a slight simmer, about 5-6 minutes. And then pour in the heavy cream and mix again to thoroughly combine the sauce and let simmer for another 2-3 minutes.
- Reduce the heat to low and stir in cheese until completely melted through, sauce will thicken some. Then add salmon filets back into the skillet along will capers. Spoon the sauce over the salmon filets and let salmon sit in sauce for another 2 minutes and then remove from heat.
- Sprinkle freshly chopped parsley over dish, if desired, and serve alongside your favorite sides!
- This dish will keep stored in an airtight container in the refrigerator for 3-4 days.
- Please read post in its entirety for additional tips + tricks.
Keywords: salmon, creamy, capers, one pan