Pan seared salmon paired with a bright Dijon lemon butter sauce and a simple linguini aglio e olio presents a balanced dinner that combines crisp, savory fish with a fragrant, garlicky pasta. The technique centers on a hot sear to develop a crisp skin and a quick reduction to form a glossy sauce, while the pasta is finished with infused oil, lemon and parsley. Timing is the most challenging element, since the salmon and pasta should be finished simultaneously for optimal texture and temperature. The following sections outline ingredients, key techniques, assembly and practical notes to reproduce the dish reliably.
Ingredients Overview The recipe divides into three components: the salmon, the Dijon lemon butter and caper sauce, and the linguini aglio e olio. Quantities are those provided in the source material.
- Salmon filet, skin on
- Salt and pepper
- Relatively high smoke point oil (avocado, grapeseed or vegetable), 2 tablespoons for searing
- Stock and a splash of lemon juice for deglazing
- Lemon, juiced
- Dijon mustard, 1 tablespoon
- Capers, 1 tablespoon
- Unsalted butter, 2 tablespoons
- Linguini
- Olive oil, about 1/2 cup
- Head of garlic, thinly sliced
- Parsley
- Red pepper flakes, 1/2 tablespoon
Salmon: searing and handling Begin by thoroughly drying the fish, for example by patting with paper towel, and seasoning both sides with salt and pepper. Heat 2 tablespoons of the chosen high smoke point oil in a heavy-bottomed pan over medium-high heat. Place the salmon skin side down and sear for approximately 2 to 3 minutes. Flip and cook on the non-skin side for an additional 3 to 4 minutes, or until the salmon reaches the desired internal temperature. Do not disturb the fillet while searing to ensure an even crust.
| Side | Approximate Time |
|---|---|
| Skin side down | 213 minutes |
| Non-skin side | 314 minutes or until done |
Sauce: Dijon lemon butter and capers After removing the salmon, deglaze the pan with enough stock and a splash of lemon juice to lift the fond. Reduce the liquid over moderate heat until it has reduced by half. Stir in the Dijon mustard and the capers, then add the unsalted butter and continue cooking until the butter melts and the sauce becomes smooth and glossy. Taste and adjust seasoning with salt and pepper as needed. The sauce combines acidity and richness and is intended to be bright and balanced.
Linguini Aglio e Olio: garlic-infused pasta Prepare linguini according to package instructions. For the oil infusion, thinly slice the head of garlic and place it in a pan with about half a cup of olive oil over medium heat. Cook until the garlic takes on a light golden hue, then remove the pan from the heat. Add the red pepper flakes, the cooked pasta, lemon juice and chopped parsley, tossing to combine. Reserve a small amount of pasta cooking water if needed to loosen the sauce. Do not overcook the garlic to avoid an acrid flavour; removing the pan from heat as the garlic begins to colour helps control this.
Assembly and finishing Place a portion of the aglio e olio on the plate, top with the seared salmon and spoon the Dijon lemon butter and caper sauce over the fish. Garnish with additional parsley if desired. Coordinate the timing so the pasta is ready when the salmon finishes searing, as the crisp skin and warm sauce are best served immediately.
Notes and practical tips Several practical refinements from experienced cooks include: thinly slicing the garlic rather than crushing it to achieve a more delicate texture; starting garlic and oil in a cold pan and heating gently for greater control; and adding capers toward the end to preserve their texture. A small amount of reserved pasta water can be used to adjust the consistency of the pasta if it becomes dry.
These straightforward components, when executed with care for heat and timing, yield a composed plate where the crisp salmon skin, acidic butter sauce and aromatic garlic pasta complement one another.
Conclusion: The recipe emphasises clean technique, timing and simple, bold flavours. Maintaining a hot pan for an effective sear, reducing the sauce to concentrate flavour without over-reducing, and managing garlic colour in the pasta are the most important steps. When these elements are harmonised, the dish presents a restaurant-calibre combination of texture and acidity that remains accessible for home cooks. Practical takeaways include patting fish dry before searing, deglazing and reducing to build sauce, and finishing pasta with lemon and parsley for brightness.