Legume Free Lemon Caper Salmon

Total time25 min

Prep time10 min

Cook time15 min

4.9

(20)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!