A creamy and tangy lemon dill sauce covers perfectly pan-seared salmon fillets. This easy recipe results in an amazingly delicious dish, finished with salty capers.
1: If you have time let salmon rest at room temperature for 10 minutes.
2: Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat.
3: Add olive oil.
4: Dab salmon dry with paper towels and season both sides lightly with salt and pepper.
5: Place salmon in skillet and sear until the bottom is golden brown, about 4 minutes.
6: Carefully flip salmon and continue cooking until it is cooked through, about 2 - 3 minutes longer.
7: Transfer salmon to a plate and cover with foil to keep warm, leaving about 1 teaspoon of oil in the skillet.
8: Add garlic to the skillet and sauté just until golden brown, about 20 seconds.
9: Pour in 1 and 1/4 cups of chicken broth and let simmer until reduced by half, about 4 minutes.
10: Meanwhile, in a small bowl whisk together the remaining 1 tablespoon of broth with cornstarch.
11: While whisking, pour the cornstarch mixture into the reduced broth mixture.
12: Cook and stir until thickened, about 1 minute.
13: Stir in cream, butter, and dill.
14: Remove from heat and return salmon to skillet.
15: Spoon sauce over salmon and sprinkle with capers and parsley.
16: Serve immediately.
