Entree: New Zealand – South Island – Salmon Fillet with Lemon Butter (Pan-seared salmon fillet finished with a bright lemon and butter sauce typical of New Zealand coastal cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 salmon fillets, skin-on, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) lemon juice (about 1 medium lemon)
- zest of 1 lemon
- 1 clove (3 g) garlic, minced
- 1 tbsp (15 ml) dry white wine or fish stock (optional)
- 1 tbsp (15 g) capers, rinsed (optional)
- 1 tbsp (15 g) chopped fresh parsley
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. Season the salmon fillets with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook 4–5 minutes skin-side down until skin is crisp and edges are cooked about two-thirds of the way through.
2. Flip fillets and cook 1–2 minutes more depending on thickness until salmon reaches desired doneness (internal ~125–130°F / 52–54°C for medium). Remove fillets to a warm plate and tent loosely with foil.
3. Make the lemon-butter sauce in the same pan: reduce heat to medium, add garlic and sauté 30 seconds, add wine or stock and let reduce slightly, then stir in lemon juice and lemon zest. Whisk in butter, one tablespoon at a time, until sauce is smooth and slightly thickened. Stir in capers and parsley, taste and adjust seasoning.
4. Spoon sauce over salmon fillets and serve immediately with seasonal vegetables, roasted potatoes or a simple green salad.