Salmon With Caper Sauce Recipe

Whenever I crave a dish that exudes elegance without breaking a sweat, this salmon with caper sauce feels like my kitchen’s version of a little black dress—timeless, effortlessly chic, and perfect for any occasion.

I completely adore the harmonious blend of flavors in my recipe for Salmon With Caper Sauce. The salmon—a rich and buttery fish—pairs beautifully with the capers and a splash of lemon juice.

(Lemon is good friends with fish. Together, they sing!) This dish, which is not only a winner in the flavor department but also a superstar in the health department, is so easy and quick to prepare.

Ingredients

• Salmon Fillets: Rich in omega-3 fatty acids, high-quality protein, and B vitamins.
• Olive Oil: Provides healthy monounsaturated fats; enhances flavor and heart health.
• Lemon Juice: Adds a refreshing, tangy taste; high in vitamin C.
• Capers: Offer a burst of tanginess; low in calories and rich in antioxidants.
• Garlic: Imparts strong, savory flavor; known for its immune-boosting properties.

Ingredient Quantities

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• 4 salmon fillets (about 6 ounces each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chicken or vegetable broth
• 1/4 cup white wine (optional)
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

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How to Make this

1. Salmon fillets should be seasoned with salt and freshly ground black pepper.

2. In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, and cook them for 4-5 minutes per side, or until they’re browned and just cooked through. If the salmon has skin, place it skin-side down in the skillet. Remove the salmon from the skillet and set it aside.

3. In the identical frying pan, turn the heat down so it’s medium and add the butter that has no salt in it. Let it get all melty.

4. Incorporate the minced garlic into the butter and cook for about 1 minute, until the scent is strong.

5. Add the chicken or vegetable broth and the white wine (if using). Stir and scrape up any browned bits from the bottom of the pan, then let it simmer for about 2 minutes.

6. In the pan, combine lemon juice and capers and simmer for 2 minutes more until slightly thickened.

7. Put the salmon fillets back into the skillet, and pour the sauce over the top so that it seeps into the crevices of the fillets. Let the salmon reheat in the sauce for 1 to 2 minutes.

8. Add the chopped fresh parsley on top so that it can be enjoyed by all as a beautiful garnish.

9. Place the salmon fillets in the serving positions they are destined for. Position them in such a way that, if they were a couple of royal capes, they would be draped comfortably over a throne. Then, quite simply, spoon the caper sauce over that salmon.

10. Present lemon wedges alongside for a dose of extra vividness and enjoy your Salmon with Caper Sauce.

Equipment Needed

1. Large skillet
2. Tongs or spatula
3. Measuring spoons
4. Garlic press or knife (for mincing garlic)
5. Measuring cup
6. Citrus juicer (optional, for lemon juice)
7. Spoon (for stirring and drizzling sauce)
8. Serving platter or plates
9. Knife (for chopping parsley and lemon wedges)
10. Cutting board

FAQ

• Q: Can I use skin-on salmon for this recipe?
  
  A: Yes, you can use skin-on salmon fillets. Searing the salmon with the skin side down first can add more flavor and texture.
• Q: What can I substitute for white wine?
  
  A: You can substitute extra chicken or vegetable broth for the white wine if you prefer not to use alcohol.
• Q: Can I use dried parsley instead of fresh?
  
  A: Yes, you can use dried parsley, but use about 1 teaspoon since dried herbs are more concentrated than fresh.
• Q: What’s the best way to drain and rinse capers?
  
  A: Place the capers in a fine mesh sieve, rinse under cold water, and allow them to drain well before using.
• Q: Should I cover the salmon while cooking?
  
  A: No, it’s not necessary to cover the salmon. This helps achieve a nice sear and caramelization.
• Q: Can I prepare the sauce in advance?
  
  A: Yes, you can make the sauce ahead of time. Reheat it gently before serving with the salmon.
• Q: How do I know when the salmon is cooked?
  
  A: The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).

Salmon With Caper Sauce Recipe Substitutions and Variations

You can use fillets of steelhead trout instead of salmon fillets when they are not available.
You can substitute avocado oil for olive oil and get a somewhat different flavor. Avocado oil, in fact, is quite similar to olive oil in a lot of ways. Both oils have a high smoke point (the temperature at which an oil starts to smoke and break down), so they’re good for frying. Both have health benefits. They have different flavors, but they’re close enough that avocado oil can be used in recipes that call for olive oil and vice versa.
Seafood stock can replace chicken or vegetable broth for a richer taste.
Should additional broth or a splash of apple cider vinegar be used instead of white wine? Preferred usages vary somewhat across culinary settings. In this context, broth is the next best choice, apple cider vinegar is an outstanding option too; I have used it often and enjoy its flavor.
Chopped fresh parsley can be replaced with chopped dill for a different kind of herbaceousness.

Pro Tips

1. Pat the Salmon Dry Before seasoning the salmon fillets, make sure to pat them dry with paper towels. This will help achieve a nice crispy crust when searing.

2. Use a Non-Stick Skillet To prevent the salmon from sticking and to make flipping easier, consider using a non-stick skillet or a well-seasoned cast-iron pan.

3. Deglaze the Pan Properly When adding the broth and wine, use a wooden spoon to scrape up all the browned bits from the bottom of the pan. This adds depth and flavor to the sauce.

4. Adjust Sauce Consistency If the sauce seems too thin, continue to simmer for an additional minute or two until it reaches the desired thickness. You can also add a small knob of butter to enrich it further.

5. Serve Immediately For the best flavor and texture, serve the salmon immediately after reheating it in the sauce to ensure it remains tender and juicy.