Creamy Caper Salmon

If it’s in a cast iron skillet and cooks in a little bit of time, I’m all for it. Luckily, this recipe does both. Pair it with a side of roasted potatoes or a bit of rice and you’ve got a full meal ready to rock and roll. Plus, I mean, can you really have enough salmon recipes? I know I can’t. Listen…and this one uses two of my favorite ingredients – heavy cream and Hungarian paprika! Have fun…

Creamy Caper Salmon

2 salmon steaks

1 good pinch of smoked sea salt

1 good pinch (or more) of Hungarian hot paprika

1/2 teaspoon of garlic powder

1/2 teaspoon of ground black pepper

2 tablespoons of butter

1/2 cup of heavy cream

2 cloves of minced garlic

1 tablespoon of lemon juice

1 tablespoon of capers, drained

1..Preheat the oven to 400 degrees. Meanwhile, liberally season the salmon with salt, pepper, paprika, and garlic powder. Roast in a cast iron skillet until the done.

2. To make the sauce, melt the putter and saute the garlic for about 60 seconds until fragrant. Do this over medium high heat.

3. Then, add in the heavy cream, lemon juice, and capers and cook for about 3-4 minutes or until the sauce has reduced and thickened.

4. To serve, pour the sauce over the salmon and enjoy.