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5 Dishes to Master: Sautéed Salmon

“5 Dishes to Master” returns with its 5th and final recipe: a Salmon dish! This 5-part series is for someone who hasn’t cooked much but wants to feel more confident in the kitchen. It’s also for those who love to cook at home and want to do it more often. Let’s get cooking.

Knowing your way around the kitchen in some regard is important. To get you started, Bobby put together 5 recipes (Chicken, Fish, Steak, Pasta, Salad) to set you up for success. They’re all different yet super simple. Part 5 is the fish dish, and is a twist on a Piccata, featuring Sautéed Salmon. Keep scrolling for the full recipe!




Sauteed Salmon with Lemon, Butter, Caper Pan Sauce 

Serves 2


2 salmon filets, 6 ounces each

Kosher salt and freshly ground black pepper

2 teaspoons neutral oil, such as avocado oil

1/4 cup dry white wine, such as Sauvignon Blanc

Juice of one lemon

¼ cup capers, drained

2 tablespoons unsalted butter, cold

1 tablespoon roughly chopped fresh parsley

1  Season the salmon with salt and pepper. Add the avocado oil to a saute pan over medium high heat. When the oil begins to shimmer, place the salmon, flesh side down and cook until golden brown, about 2 minutes. Using a pair of tongs, carefully flip salmon over and continue to cook skin side down for another minute or so. If your salmon is on the thicker side, gently flip salmon onto its side to cook for an additional 30 seconds, repeating the same on the second side as well.  Return the salmon so skin is now facing up, and using the tongs, gently peel skin away to remove skin from salmon, if so desired.

Once cooked through, gently transfer the cooked salmon to a plate. Discard the fat from the pan and return the pan to the stove.

Deglaze the pan with the white wine, scraping any browned bits left in the pan to release them into the pan sauce. Allow the wine to reduce by half, about 1 minute. Add the capers and cook to warm through, about 1 minute. Add the lemon juice and cook another 30 seconds. Add the butter, season with salt and pepper, swirl and cook to combine and until the sauce comes together and has thickened. Turn off the heat and stir in most of the fresh chopped parsley.

To serve, spoon the sauce on top of the salmon and garnish with the remaining chopped parsley.