Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (1g) black pepper
  • 2 tablespoons (30ml) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) chopped fresh dill
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) capers, drained (optional)
  • Salt and pepper to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Place salmon skin-side down in the hot pan. Sear for 6-8 minutes, or until the skin is crispy and golden brown.
  3. Gently flip the salmon and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part.
  4. While the salmon is cooking, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  5. Pour in white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 1 minute).
  6. Stir in chicken broth and simmer for another 2 minutes, or until the sauce slightly thickens.
  7. Remove from heat and stir in lemon juice, dill, parsley, and capers (if using). Season with salt and pepper to taste.
  8. Spoon the lemon-dill sauce over the seared salmon fillets and serve immediately.