We're making Salmon with Lemon Caper Sauce with Executive Chef Ryan Keough of Coco Pazzo.
2 tbsp lemon juice
2 tbsp Olive Oil
2 tbsp Minced Shallots
1 tsp Fresh Thyme
1 tbsp Garlic
1 ½ lb of Skinless Salmon
Preheat a large skillet over medium for 3 min.
Coat Salmon with Olive Oil.
Place in skillet and increase heat to high.
Cook 3 minutes each side.
Remove Salmon and sauté rest of ingredients