Eggless Lemon Caper Salmon
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ¾ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil, divided
For the sauce
- 3 cloves garlic, thinly sliced
- 3 tbsp capers, drained
- ⅓ cup fresh lemon juice (from about 2 lemons)
- ⅓ cup chicken bone broth
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets completely dry with paper towels. In a small bowl, stir together the sea salt, turmeric, and ginger, then rub the mixture evenly over all sides of each fillet.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases easily from the pan.
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