Aprendé a cocinar pescado DE UNA P*TA VEZ

Ingredients

• 2 fillets Salmon Fillets (skin‑on, about 200 g each)
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 3 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp Capers (rinsed)
• 1 tsp Lemon Zest (freshly grated)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 small Garlic Clove (minced)
• 1 tsp Honey (optional, adds slight sweetness)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Dry and Rest the Salmon

   Pat the salmon fillets thoroughly with paper towels, then let them sit on a plate at room temperature for 15 minutes so the surface is completely dry.

   Time: PT15M

2. Season the Fillets

   Sprinkle both sides of the fillets with salt and freshly ground black pepper.

   Time: PT5M

3. Heat the Skillet

   Place the skillet over medium‑high heat, add the olive oil, and heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: medium-high

4. Sear the Skin Side

   Lay the fillets skin‑side down in the hot skillet. Press gently with a spatula for 5 seconds to ensure even contact. Cook without moving for about 4 minutes, or until the skin releases easily from the pan.

   Time: PT4M

   Temperature: medium-high

5. Flip and Finish

   Turn the fillets over and cook the flesh side for 1–2 minutes, just until opaque near the edges.

   Time: PT2M

   Temperature: medium-high

6. Rest the Salmon

   Transfer the fillets to a warm plate and let rest for 5 minutes before serving.

   Time: PT5M

7. Prepare the Caper Lemon Butter Sauce

   In the same skillet (or a small saucepan), reduce heat to medium. Add butter and melt. Stir in minced garlic and cook 30 seconds. Add capers, lemon juice, lemon zest, and honey; whisk until the sauce thickens slightly, about 2 minutes.

   Time: PT2M

   Temperature: medium

8. Plate and Garnish

   Place each salmon fillet on a serving plate, skin side up. Spoon the warm sauce over the fish and sprinkle with chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

22 g

Fiber

1 g