Mastering Crispy Pan-Seared Salmon with Zesty Caper Herb Vinaigrette and French Lentil Salad
This post is sponsored by All-Clad. Prepare to elevate your weeknight dining with this exquisite recipe for crispy pan-seared salmon, beautifully complemented by a vibrant, zesty caper herb vinaigrette and served alongside a robust and flavorful French lentil salad. This dish is a true celebration of fresh ingredients, offering a perfect balance of textures and tastes that will impress without demanding hours in the kitchen.
I am always on the lookout for main courses that are hearty, bursting with flavor, and suitable for any season, especially summer. This particular combination of crispy pan-seared salmon, a bright herb caper vinaigrette, and a hearty French lentil salad perfectly fulfills all those criteria. It’s more than just a meal; it’s an experience that brings a touch of gourmet elegance to your table with minimal fuss.
The Secret to Searing Success: All-Clad D5 Cookware
For this pan-seared salmon recipe, I’ve had the pleasure of teaming up with All-Clad to proudly showcase their stunning D5 Brushed Stainless Cookware. If you’re serious about cooking, or simply appreciate kitchen tools that perform beautifully and last a lifetime, you already know the reputation of All-Clad.
My personal journey with All-Clad’s pots and pans spans over 15 years, and my admiration for their products runs deep. That’s why I’m incredibly thrilled to partner with them for today’s recipe. In fact, when my husband and I were planning our wedding back in 2015, the All-Clad D5 stainless steel line was at the top of our registry. I’ve been cooking with these very pots and pans almost every single day since, and they truly are the workhorses of my kitchen.
If you’re currently navigating wedding plans and considering registering for cookware (which I wholeheartedly recommend All-Clad for!), be sure to visit this page. You can find more information there on how to become eligible to receive a complimentary, engraved skillet, personalized with your monogram and wedding date. It’s a wonderful keepsake and a testament to the lasting quality of their products. These pots and pans are, without a doubt, my most cherished kitchen items, indispensable for every culinary adventure.
Whenever I’m asked for cookware recommendations, my answer is always the same: All-Clad. They also make truly exceptional gifts, perfect for weddings, housewarmings, or any occasion that calls for a lasting, high-quality present. The quality, durability, and cooking performance of All-Clad are simply unparalleled. Having reliable, high-performance cookware makes an immense difference in the kitchen, transforming everyday cooking into a more enjoyable and efficient experience.
Whether you’re a professionally trained chef seeking precision and control, or an enthusiastic home cook looking to elevate your culinary skills, these are investment pieces that will serve you faithfully for a lifetime. The D5 Brushed Stainless Steel Cookware collection is particularly versatile, designed to handle a wide range of cooking tasks, making it a fantastic choice for all your culinary adventures.
5 Reasons Why I Love My All-Clad D5 Cookware:
- The handles are generously sized, ergonomically designed, and incredibly comfortable to grip and lift. This seemingly small detail is actually a crucial feature in cookware, especially when you’re moving heavy pots and pans in and out of a hot oven. Never underestimate the importance of comfort and ease of handling!
- The D5 cookware line boasts a patented technology featuring five alternating layers of responsive aluminum and durable stainless steel. This innovative construction ensures incredibly even and fast heating, distributing warmth uniformly from the center to the very edges of the pan. This eliminates hot spots and ensures consistent cooking results every time.
- The thoughtfully designed ‘lip’ edges of the pans are engineered for drip-free pouring. This simple yet effective feature helps to eliminate spills and messes, making cleanup significantly easier and keeping your stovetop tidier.
- All D5 pieces are oven and broiler safe up to an impressive 600 degrees Fahrenheit, offering incredible versatility for finishing dishes or keeping them warm. They are also naturally stick-resistant (with proper technique), non-reactive to acidic foods, and conveniently dishwasher safe for effortless cleaning.
- All-Clad cookware is proudly made in Canonsburg, Pennsylvania, using American steel. In an era where many kitchen products are manufactured overseas, I deeply appreciate that these pans support local communities and American craftsmanship. It’s a brand I truly believe in.
The Star Sidekick: French Lentil Salad Ingredients
The inspiration for today’s main course sprung from one of my all-time favorite classic culinary pairings: salmon with lentils. This combination is not only delicious but also incredibly wholesome and satisfying. The earthy, tender lentils provide a perfect counterpoint to the rich, flaky salmon.
For this particular rendition, we’ll be serving the pan-seared salmon with a vibrant French lentil salad. This delightful salad is tossed with finely diced red onions, intensely flavorful sun-dried tomatoes, and crunchy toasted walnuts, all brought together by a simple yet potent Dijon vinaigrette. The vinaigrette is crafted from fresh lemon juice, a touch of red wine vinegar, and robust extra virgin olive oil, creating a tangy and bright dressing that beautifully coats every ingredient. The addition of chopped toasted walnuts not only adds a wonderful textural contrast but also a nutty depth that truly elevates the salad.
This lentil salad is designed to pair exquisitely with the salmon, creating a balanced and complete meal. However, its versatility means it’s equally delicious when served and enjoyed entirely on its own as a light lunch, or as a flavorful side dish to other meals. For those who enjoy a little extra indulgence, feel free to add some crumbled feta or goat cheese – always an acceptable and delicious addition in my kitchen!
How to Achieve a Perfect Pan Sear on Salmon in a Stainless Steel Skillet
Many home cooks approach searing fish in stainless steel cookware with a degree of apprehension. There’s a common fear that the fish will irrevocably stick, leaving them with a frustrating mess to clean up. My primary goal with today’s post is to thoroughly debunk those qualms and concerns, proving that stainless steel is not only capable of searing fish beautifully but is often superior for achieving that coveted crispy skin.
Unlike non-stick cookware, which has a temperature limit to preserve its coating, high-quality stainless steel can be heated to higher temperatures. This intense heat is absolutely essential for proper searing and for developing that perfectly golden, crispy salmon skin that we all know and love. The key lies in understanding and executing a few simple techniques.
If you’ve experienced issues with fish sticking or difficulty flipping seafood in a stainless steel skillet, the culprit is almost always one of two things: either the pan and/or the cooking fat were not preheated to the correct temperature, or you attempted to flip the fish prematurely. With the right approach, stainless steel can become your best friend for searing delicate proteins.
Essential Tips for Pan-Searing Salmon Success:
- Bring Salmon to Room Temperature: Always allow your salmon fillets to come to room temperature for about 15-20 minutes before cooking. If the fish is too cold, it will drastically reduce the temperature of your preheated pan, increasing the likelihood of sticking and leading to uneven cooking.
- Ensure Dry Fillets: Pat the salmon fillets thoroughly dry on both sides with paper towels. Any residual moisture on the fish flesh or skin will create steam when it hits the hot oil, preventing proper crisping and causing the oil to splutter. Dry fish equals crispy skin!
- Season Just Before Cooking: Season your fish generously with kosher salt (and pepper, if desired) just before adding it to the skillet. Seasoning too early can draw moisture out of the fish, negating the previous drying step.
- Proper Pan Preheat: Preheat your stainless steel skillet over medium-high heat for a couple of minutes. You’ll know it’s ready when a few drops of water dance and evaporate quickly on the pan’s surface, rather than immediately boiling away or simply sitting there. This indicates the pan has reached the ideal searing temperature.
- Heat the Cooking Fat: Add your chosen high-smoke-point cooking oil (like avocado oil) to the preheated pan. Allow the oil to heat through until it is shimmering, but not smoking. This indicates it’s hot enough to create a good sear.
- Careful Placement: Gently place your salmon fillet, skin-side down, into the hot oil. Always place it away from you to protect yourself from any potential oil splattering. Immediately reduce the heat slightly to maintain a consistent sear without burning.
- Press for Even Contact: For the first 5 to 10 seconds of cooking, press the fillet down firmly with the back of a fish spatula. This crucial step prevents the skin from buckling or curling, ensuring maximum contact with the hot pan for an even and super crispy result.
- Cook Mostly Skin-Side Down: Cook your salmon fillets almost entirely skin-side down. The skin acts as a protective barrier, preventing the delicate flesh from overcooking, while simultaneously rendering the fat and achieving incredible crispiness. Only flip the fish to cook the flesh side for a very brief period – typically just seconds – to finish cooking. If the fish is resisting when you try to flip it, it’s not ready. Give it more time; it will release naturally when a crust has formed.
- Avoid Overcrowding: This is one of the biggest culprits in preventing a proper sear. Overcrowding the pan lowers the temperature and steams the fish instead of searing it. If necessary, cook your salmon in batches or utilize two pans simultaneously to ensure adequate space for each fillet.
- Serve Skin-Side Up: Always serve your pan-seared salmon fillets crispy, skin-side up. This presentation ensures the skin remains wonderfully crispy right up until it’s eaten, enhancing the overall dining experience.
How Long to Cook Salmon for Optimal Doneness:
Achieving the perfect doneness for salmon is key to its succulence and flavor. Generally, salmon should be cooked until its internal temperature reaches about 120-125°F (49-52°C) for a delightful medium-rare doneness. At this point, the center of the fillet will be slightly opaque and still wonderfully moist.
The difference in texture and flavor between medium-rare and overcooked salmon is truly night and day. Overcooked salmon can become dry, chalky, and lose its vibrant taste. This is particularly important for leaner salmon cuts, such as sockeye, which have a lower fat content and a greater tendency to dry out quickly. Fattier varieties like Atlantic or King salmon are a bit more forgiving.
The exact cooking time will naturally vary depending on the thickness of your salmon fillets, the initial temperature of the fish, and the specific heat retention of your pan. Always use your judgment and watch the fish carefully. A meat thermometer inserted into the thickest part of the fillet is your best tool for accuracy, but you can also look for the flesh to flake easily with a fork and turn from translucent to opaque, with a slightly pink center for medium-rare.
The Bright Finish: Caper Herb Vinaigrette Ingredients
To further enhance our perfectly seared salmon, we’ll create a delightful caper herb vinaigrette. This vibrant sauce is made with finely diced shallot, briny capers, a medley of fresh herbs (including fragrant cilantro, delicate dill, classic parsley, and a hint of basil), bright lemon juice, and a generous pour of extra virgin olive oil. The combination creates an incredibly aromatic and flavorful topping that truly elevates the dish.
One of the best features of this vinaigrette is how quickly it comes together. It’s a simple whisk-and-serve affair, and just like the lentil salad, it can be prepped ahead of time and stored in the refrigerator. In many ways, its complex herbaceous profile and tangy brightness remind me of a saucier, more fluid version of a classic Gremolata – an Italian condiment typically made with lemon zest, garlic, and parsley.
This vinaigrette is herbaceous, wonderfully bright, and deliciously puckery, thanks to the ample amount of fresh lemon zest and lemon juice. Its sharp, fresh notes cut through the richness of the salmon and complement the earthy lentils beautifully. While it’s a perfect match for seafood, don’t hesitate to try it drizzled over roasted vegetables or grilled chicken for an instant flavor boost.
This seared salmon with lentils makes for a truly lovely, light, and elegant main course dinner, particularly during the warmer summer months when fresh produce is abundant and lighter meals are often preferred. It strikes a beautiful balance between being substantial and refreshing, making it perfect for any occasion.
While this meal requires a few distinct components – the salmon, the lentil salad, and the caper herb vinaigrette – the beauty lies in its flexibility. Both the lentil salad and the vinaigrette can be prepped a day or two in advance, significantly reducing your active cooking time on the day of serving. Each component is delicious enough to stand on its own, yet they combine wonderfully to create a cohesive and deeply satisfying dish, which is something I absolutely adore about this recipe.
Feel free to customize your meal. Serve the lentil salad on its own as a delightful vegetarian option (perhaps with that suggested feta cheese or goat cheese for an extra layer of flavor!). Or, if lentils aren’t your preference, skip them altogether and serve the salmon with a different accompaniment, such as crispy roasted fingerling potatoes, or tender charred green beans with cilantro-lime vinaigrette. No matter how you choose to serve it, this pan-seared salmon is guaranteed to be a hit!
Pan Seared Salmon with Caper Herb Vinaigrette and French Lentil Salad
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Equipment
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All-Clad D5 Brushed Stainless Steel Cookware
Ingredients
French Lentil Salad:
- 1 large celery rib finely diced
- 1 medium carrot peeled, and finely diced
- 1 dried bay leaf
- 1 large garlic clove smashed
- 1 cup French (Puy) green lentils picked over and rinsed
- kosher salt
- ½ cup raw walnuts
- 1 teaspoon Dijon mustard
- zest of ½ lemon, plus 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ small red onion finely diced
- 5 oil-packed sun-dried tomatoes finely chopped
- ¼ cup finely chopped flat leaf parsley
- 1 tablespoon finely chopped fresh dill
- freshly ground black pepper
Caper Herb Vinaigrette:
- 1 small shallot finely diced (roughly 1/4 cup)
- 2 tablespoons drained capers roughly chopped
- zest of ½ lemon, plus 3 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup chopped cilantro leaves
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped flat leaf parsley
- 1 tablespoon finely chopped basil optional
- kosher salt
- freshly ground black pepper to taste
Pan Seared Salmon:
- 4 (4-5 ounce) wild Alaskan salmon fillets
- kosher salt
- avocado oil or other high smoke point cooking oil, for cooking
Instructions
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Prepare the French Lentil Salad: Combine the diced celery, diced carrot, bay leaf, smashed garlic clove, rinsed and drained French green lentils, and 1 teaspoon (Diamond Crystal brand) kosher salt in a medium saucepan. Add cold water to cover the lentils by 2 to 3 inches.
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Bring the mixture to a boil, stir, reduce the heat to a simmer, and cook the lentils for about 20 minutes or until tender yet firm – be sure to check them after the first 15 minutes of cooking. Drain in a fine-meshed sieve and discard the bay leaf. Transfer to quarter sheet pan, spreading them into a thin layer to cool (or alternatively, a large mixing bowl). Allow the lentils to cool to room temperature.
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Meanwhile, toast the walnuts on the stovetop. Preheat a small skillet over medium-high heat. Add the walnuts to the pan, and stir continuously until fragrant and they are beginning to brown. Remove from the heat and immediately transfer the nuts to a bowl. Allow them to cool completely before roughly chopping. Set aside.
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In a large mixing bowl, whisk together the Dijon mustard, lemon zest, lemon juice, red wine vinegar, and extra virgin olive oil until emulsified. Add the cooked lentil mixture and toss gently to coat. Add the diced onion, chopped sun-dried tomatoes, parsley, dill, and toasted chopped walnuts. Toss gently to combine. Season to taste with salt and pepper. Set aside until ready to serve. If prepping ahead, refrigerate the lentil salad in an airtight container for up to 3 to 5 days.
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Prepare the Caper Herb Vinaigrette: Combine the diced shallot, capers, lemon zest, lemon juice, olive oil, and chopped herbs in a small mixing bowl. Season to taste with salt and pepper. It should be puckery and acidic, but feel free to add another tablespoon of extra virgin olive oil if desired to dilute the acidity.
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Prepare and Pan Sear the Salmon: Pat the salmon fillets dry (on both sides) with paper towels, and allow to come to room temperature slightly. Just before cooking, season both sides with kosher salt.
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Preheat a large stainless steel skillet set over medium-high heat. *Avoid over-crowding the pan by cooking the fish in batches if necessary. Water should dance on the surface on it is ready. Add 1 to 2 tablespoons of avocado oil (or another high smoke-point cooking oil).
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Once the oil is shimmering, gently place the salmon fillets, skin-side down, into the skillet. Reduce the heat slightly. Press the fillets down in the pan with a flat heatproof fish spatula for the first 10 seconds of cooking or so – this will prevent the salmon skin from curling as it cooks. Continue cooking the salmon, skin-side down, until the flesh is cooked roughly ¾ of the way up the fillet, and the skin is crispy and rendered. If the fish is sticking, it is most likely not ready to be flipped. Flip the salmon fillets and cook briefly for 10 seconds or so on the flesh side or until an instant thermometer inserted in center of fillets reads between 120°F degrees (medium rare).
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Transfer to a plate, skin side up, and lightly sprinkle with kosher salt. Allow to rest for a minute or two as you assemble the dishes.
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Assemble and Serve: Place a spoonful of the French lentil salad in the center of each serving plate. Top with the pan seared salmon, crispy skin side up. Spoon a generous spoonful of caper herb vinaigrette over the fish (or serve on the side) and serve immediately.