Pan Seared Salmon with Homemade Caper Tartar Sauce
Ingredients
- 1 pound Salmon fillets skin on if available
- 4 tbsp butter
- 1 tsp kosher salt
- 1 tsp black pepper coarsely ground
- ¼ cup parsley chopped
- 1 tsp garlic powder
- 1 tbsp extra virgin olive oil
- 4 sprigs fresh thyme
Tartar Sauce:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp capers
- 1 tbsp chives finely chopped
- 3-4 small pickles (gherkins)
- 1 tbsp fresh dill chopped
- ½ of a lemon juiced
- 2 tbsp extra virgin olive oil
- salt
- fresh ground black pepper
Instructions
- Season fish with salt and black pepper.
- Make a compound butter by allowing the butter to soften. Add salt, coarse ground black pepper, parsley, and garlic powder. Mix thoroughly.
- Smear compound butter evenly on the skin side of salmon, completely covering the skin with a nice, thick layer.
- Heat sauté pan with 1 tbsp of olive oil and add four sprigs of thyme (by "frying" the thyme, you will be infusing the oil with its flavor as well as creating nice crispy sprigs for garnish). After 2 minutes, remove the thyme and set aside.
- Carefully place salmon fillets, skin side down, in pan. Press gently with your fingers or a spatula so that fish makes complete contact with pan.
- When skin is crispy and releases from pan, carefully turn over with a thin spatula. Cook 3 more minutes or until fish is done.
- Serve with crispy skin facing up and a large spoonful of tartar sauce. Garnish with crispy sprigs of thyme.