Salmon With Lemon Caper Sauce Recipe

Name: Salmon With Lemon Caper Sauce
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: Serves 1 or more
Ingredients: Fresh Parsley Leaves; Fresh Basil Leaf; 2 shallots, minced; Olive Oil; Vegetable Oil; Salmon Fillets; Fresh Lemon Juice; Dry White Wine; Fish Stock; Half & Half Light Cream; Anchovy Fillet; Dijon Mustard; Unsalted Butter; 1 tablespoon capers (plus extra for garnish); Salt and pepper to taste; Cayenne Pepper

Impress your guests with this elegant Salmon with Lemon Caper Sauce recipe! Grilled or broiled to perfection, the flaky salmon is drizzled with a vibrant, creamy sauce bursting with lemon, capers, and a hint of spice. This recipe is so versatile, you can even use the leftover sauce to create a delicious poached egg breakfast the next day! Get ready to savor every bite of this gourmet meal.

Prep Time 20 mins

Cook Time 180 mins

Calories 699.9 kcal

Protein 130g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salmon With Lemon Caper Sauce

Fresh Parsley Leaves
Fresh Basil Leaf
2 shallots, minced
Olive Oil
Vegetable Oil
Salmon Fillets
Fresh Lemon Juice
Dry White Wine
Fish Stock
Half & Half Light Cream
Anchovy Fillet
Dijon Mustard
Unsalted Butter
1 tablespoon capers (plus extra for garnish)
Salt and pepper to taste
Cayenne Pepper

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How to Make Salmon With Lemon Caper Sauce

**Prepare the Salmon Marinade:** Finely mince 2 tablespoons of fresh parsley, 1 tablespoon of fresh basil, and 2 shallots using a food processor or knife.
Place the minced herbs and shallots into a resealable plastic bag along with the salmon fillets (about 1.5 lbs), 2 tablespoons olive oil, 1 tablespoon lemon juice, and salt and pepper to taste.
Seal the bag tightly, ensuring the salmon is fully coated in the marinade. Refrigerate for at least 2 hours, or preferably overnight, turning the bag occasionally.
**Make the Lemon Caper Sauce:** In a small saucepan, combine 1/4 cup dry white wine, 1/4 cup chicken or fish stock, and 2 tablespoons lemon juice. Bring to a simmer over medium heat and cook until reduced by half (about 12 minutes).
Stir in 1/2 cup heavy cream and continue to simmer until the sauce has reduced to about 1/4 cup (2-3 minutes).
Transfer the sauce to a blender or mini-processor. Add 2 anchovy fillets (packed in oil, drained), 1 teaspoon Dijon mustard, and blend until smooth.
Pour the pureed sauce back into the saucepan. Reduce heat to low. Whisk in 4 tablespoons of cold unsalted butter, 1 teaspoon at a time, ensuring each addition is fully incorporated before adding the next.
Stir in 1 tablespoon capers, a pinch of cayenne pepper, and salt and pepper to taste. Keep warm until ready to serve.
**Grill or Broil the Salmon:** Gently pat the salmon fillets dry with paper towels to remove excess marinade.
Place the salmon fillets on an aluminum foil-lined grill pan or a broiler pan, skin-side down (if using skin-on fillets).
Grill or broil for 8-10 minutes, depending on the thickness of the fillets, or until the salmon is cooked through and flakes easily with a fork.
**Serve:** Spoon 2 tablespoons of the lemon caper sauce over each salmon fillet. Garnish with remaining capers and serve immediately.