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.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
64g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Preparation Occasion Very Low Carbs Sauces Main Dish Condiments Etc Seafood Oven Dinner Party Salmon Fish Broil Dietary Low Sodium High Protein Low Carb High In Something Low In Something Saltwater Fish No Shell Fish Brunch Equipment Presentation Served Hot 4 Hours Or Less
