- 4 skin-on salmon fillets, 4-5 ounces each
- Sea salt and black pepper, to taste
- 1 lemon, sliced into 8 thin rounds
- Juice of 1 large lemon
- 1/2 cup water
- 1 teaspoon miso (optional)
- 3 tablespoons olive oil, divided
- 3 tablespoons capers, drained and rinsed
- 1 tablespoon fresh chopped dill
- ¼ cup fresh parsley
Getting your salmon crispy using a cast iron skillet is truly the secret to making this dish EXTRA tasty. The tart and tangy lemon sauce compliments the buttery texture of the salmon and crunch of the crispy skin.
Place a large cast-iron or other heavy-bottomed skillet over medium-high heat.
When the skillet is hot, add 2 tablespoons olive oil and swirl the pan to coat. When the oil starts to shimmer, carefully add the lemon slices to the pan and cook for 2 minutes on each side or until lemons start to brown on the edges. Remove lemons and set aside.
Add the remaining 1 tablespoon olive oil to the hot pan. Place salmon skin-side down and lower the heat to medium. Season each fillet with a little salt and pepper. Cook uncovered for 6 minutes. Cover and cook for 5 minutes longer or until salmon is cooked through and flakes easily with a fork. Using a thin spatula, remove the fillets to a plate and cover loosely with foil to keep warm.
Return the pan to the stove over medium heat. In a small bowl, whisk together the lemon juice, water and miso until miso is dissolved. Add to the pan and stir. Add 1-2 tablespoons of additional water or lemon juice if needed to create a thin sauce. Add capers and reserved lemon slices and cook for 1-2 minutes. Turn off heat and gently stir in the fresh dill and parsley.
To serve, divide the cooked salmon among 4 plates and spoon sauce, capers and lemon slices over each fillet before serving. Season with salt and pepper to taste.
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