Salmon With Lemon Caper Sauce Recipe

Name: Salmon With Lemon Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish; 1/4 cup fresh parsley leaves; 1/4 cup fresh basil leaf; 2 large shallots, peeled (1 1/2 ounces total); 3 tablespoons olive oil; 3 tablespoons vegetable oil; 4 salmon fillets; Sauce; 2 1/2 tablespoons fresh lemon juice; 1/4 cup dry white wine; 1/4 cup fish stock (or 2 T each water and clam juice); 1/4 cup half & half light cream (or whipping cream); 1 anchovy fillet (or 1/2 tsp anchovy paste); 1 teaspoon Dijon mustard; 4 tablespoons unsalted butter, softened; 1 1/2 tablespoons capers, drained,divided; salt; cayenne pepper

Servings: persons

Fish
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaf
2 large shallots, peeled (1 1/2 ounces total)
3 tablespoons olive oil
3 tablespoons vegetable oil
4 salmon fillets
Sauce
2 1/2 tablespoons fresh lemon juice
1/4 cup dry white wine
1/4 cup fish stock (or 2 T each water and clam juice)
1/4 cup half & half light cream (or whipping cream)
1 anchovy fillet (or 1/2 tsp anchovy paste)
1 teaspoon Dijon mustard
4 tablespoons unsalted butter, softened
1 1/2 tablespoons capers, drained,divided
salt
cayenne pepper

1
Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
2
Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
3
Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
4
Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne.
5
Keep warm.
6
Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
7
Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Fish, 1/4 cup fresh parsley leaves, 1/4 cup fresh basil leaf, 2 large shallots, peeled (1 1/2 ounces total), and more.

Yes, Salmon With Lemon Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Lemon Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions