Pan-Seared Salmon with Lemon-Butter Sauce

Ingredients

• 4 (6- to 7-ounce) skin-on, center-cut wild sockeye or king salmon fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup (2 ounces) dry white wine
• 1 large lemon, juiced (about 3 tablespoons)
• 3 tablespoons unsalted butter
• 2 tablespoons capers (optional), rinsed
• 1 tablespoon chopped fresh parsley, dill, and/or chives

Steps

1. Pat salmon dry, and sprinkle both sides evenly with salt and pepper.
2. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Add 2 salmon fillets, skin side up; cook, undisturbed, until golden brown, about 2 minutes. Flip salmon, and cook until an instant-read thermometer inserted into thickest portion of fillets registers 110°F to 115°F, 1 to 2 minutes more. Transfer salmon to a serving platter. Wipe skillet clean, and repeat process with remaining 1 tablespoon oil and 2 salmon fillets.
3. Remove skillet from heat; add wine and lemon juice. Return skillet to heat over medium-high; cook, scraping up any browned bits from bottom of skillet, until liquid is reduced to about 2 tablespoons, about 2 minutes. Remove from heat. Add butter, and swirl until melted, about 1 minute; add capers (if using) and herbs. Pour sauce over salmon.