Pan-Seared Salmon with Lemon Caper Sauce

👨‍🍳 Method

1. 1
   Pat the fish thoroughly dry with paper towels, especially the skin, and sprinkle the salt, black pepper, paprika and turmeric over the top.

   💡Dry skin is crisp skin: every drop of water on the fish evaporates in the pan and steams it instead of searing.
2. 2
   Heat the olive oil in a heavy pan over medium-high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Lay the fish in the pan in a single layer, skin side down, and fry 4 minutes, until the skin is golden and crisp.

   StoveFrying pan

   💡Don't move the fish for the first few minutes: once the skin is seared it releases from the pan on its own. Press lightly with a spatula at the start so the fillet doesn't curl.
4. 4
   Flip gently and fry 3 minutes more.

   Stove
5. 5
   Add the garlic and fry half a minute, until it starts to turn golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6. 6
   Add the lemon juice and cook one more minute.

   Stove
7. 7
   Sprinkle the parsley and cilantro over the top.