Crispy pan seared salmon with fried caper vinaigrette is a restaurant quality dish that comes together in minutes! The fried caper vinaigrette takes this dish to the next level!

four fillets of Pan seared salmon with fried caper vinaigrette on a white ceramic plate, garnished with fresh dill and lemon.

You will be sure to impress even the toughest critics with this impressive but easy salmon dish. The caper vinaigrette is so flavourful and comes together quick and easy! For more salmon recipes check out my Grilled Salmon with Spice Rub and Roasted Salmon with Pickle Sauce.

Jump to:

Ingredients
Instructions
Substitutions
Pro Tips
Equipment
Storage
What to serve it with
📖 Recipe
💬 Comments

Ingredients

Here's what you will need to make this recipe. See recipe card for quantities and below for substitutions.

salmon filets
high smoke point oil such as avocado or grapeseed
capers
fresh lemon juice
extra virgin olive oil
garlic
honey
fresh dill

Instructions

Mix together the vinaigrette ingredients except the drained and dried capers and olive oil. Set aside while you make the salmon.
Pat the salmon dry wit paper towels. This is very important to achieve crispy skin. Season both sides of the fillets with salt and pepper.
Heat the oil in a skillet until it is shimmering but not smoking. Turn the heat down to medium-low.
Add one filet at a time carefully pressing each fillet gently but firmly with a spatula for 10 seconds before adding the next fillet. Don't overcrowd the pan. Cook in batches if necessary. Cook on the skin side for approximately 5 minutes for one inch thick fillets. If the skin is starting to get too dark lower the heat a bit more.
Carefully flip the fillets and cook for one more minute. Use a spatula and a fork to help flip them carefully. To take the guesswork out of knowing if they are done use a quick read thermometer and cook to 120 degrees F. Transfer to a paper towel lined plate and let rest while making the vinaigrette.
For the Vinaigrette heat the olive oil in a small pan over medium-high heat. Add the capers being careful as they might spatter. Fry until they are starting to reach a golden brown colour. Remove from heat and whisk hot olive oil and capers into the lemon juice mixture. Pour warm vinaigrette over salmon fillets and serve.

Substitutions

Salmon - You can use any firm fleshed fish fillets such as trout, halibut or cod.

Capers - Substitute pitted and chopped green olives or dill pickles for capers.

Fresh Dill - If fresh dill isn't available you can substitute with 2 teaspoon dried dill.

Pro Tips

I recommend a cast iron or a high-quality stainless steel skillet for recipes where you are looking for even heat and superior searing and crisping.
Don't skip the step of pressing down each fillet before you add the next one. This prevents the skin from curling which helps with even crisping.
If not using a thermometer to test for doneness, gently squeeze the fillets with your thumb and forefinger. The flesh should flake and open easily. The inside should still be a bit darker pink then the outside. Keep in mind the salmon will continue to cook once you take it off the heat.

Equipment

Here are my favourite tools for preparing this recipe. These are affiliate links which means I receive a small commission when a purchase has been made. I never recommend products I don't use and love.

Storage

Store leftovers in the fridge, in an airtight container, for 2-3 days.

Leftover salmon is ideal flaked onto salads the next day. Or you can reheat in a pan over medium heat. Skin side down for a few minutes then flip and heat the other side for one minute or less.

What to serve it with

📖 Recipe