Nutrition balance score
Unbalanced
Glycemic Index
12
Low
Nutrition per serving
Calories2933.6 kcal (147%)
Total Fat219.9 g (314%)
Carbs6.5 g (2%)
Sugars1.9 g (2%)
Protein226.3 g (453%)
Sodium1446.2 mg (72%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1lemon
907gskin-on salmon fillet
if you can only find skinless, that’s okay
kosher salt
freshly ground black pepper
90mlunsalted butter
¼ cupolive oil
plus extra for drizzling
0.5red onion
small, sliced into very thin rings, divided
30mlbrined capers
drained
1 cupfresh dill
you can use parsley if you absolutely refuse to use dill
30mltoasted sesame seeds
optional
Instructions
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.
Notes
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Delicious
Easy
Go-to
Moist