Buttered Salmon with Red Onion, Capers and Dill

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Alison Roman

Total Time

Approximately 30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(0)

Ingredients

4 servings

1 lemon
2 pounds (907 g) skin-on salmon fillet (if you can only find skinless, that’s okay)
Kosher salt and freshly ground black pepper
6 tablespoons (90 ml) unsalted butter
¼ cup (60 ml) olive oil, plus extra for drizzling
½ small red onion, sliced into very thin rings, divided
2-3 tablespoons (30 ml) brined capers, drained
1 cup (250 ml) fresh dill (you can use parsley if you absolutely refuse to use dill)
2 tablespoons (30 ml) toasted sesame seeds (optional)

Dinner Intermediate Healthy Mediterranean ...

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Preparation

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Step 1

Preheat the oven to 325° F (163° C). Thinly slice half the lemon and remove any seeds; save the other half for juicing.

Step 2

Place the salmon skin side down on a baking sheet or in a large baking dish and season with salt and pepper.

Step 3

Heat the butter in a medium skillet over medium-high heat. Cook, swirling occasionally, until the butter has started to brown, 2-3 minutes. Add the olive oil, sliced lemon and half the onion. Season with salt and pepper and cook, tossing occasionally, until the lemon and onion have started to brown and frizzle, 2-3 minutes (you’re looking for a kind of crisped rather than softened and caramelized). Add the capers and let them pop and fry a minute or two.

Step 4

Pour the brown butter-lemon mixture over the salmon. Place it in the oven and roast until just cooked through but still medium rare inside, 12-15 minutes; the flesh will more translucent, less opaque. Remove from the oven and transfer to a serving dish.

Step 5

Meanwhile, toss together the dill and sesame seeds, if using, in a medium bowl. Give a squeeze from the halved lemon and season with salt and pepper. Scatter on top of the salmon, along with the remaining sliced onion.