Salmon With Lemon Caper Sauce Recipes

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SALMON WITH LEMON- BUTTER -CAPER SAUCE



Salmon With Lemon- Butter -Caper Sauce image

Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.

Provided by Babs in Toyland

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 lbs skinless salmon fillets
salt and pepper
2 medium shallots, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup butter, cut into cubes
2 tablespoons chopped parsley
2 tablespoons drained capers
1 tablespoon lemon zest

Steps:

  • Heat oven to 400 degrees.
  • Line a baking sheet with foil; brush with olive oil.
  • Season both sides of the salmon filets with salt and pepper.
  • Bake until salmon flakes easily, about 20 - 25 minutes.
  • Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
  • Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
  • Stir in the parsley, capers and lemon zest.
  • Serve over the salmon.

Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47

SALMON WITH LEMON CAPER SAUCE



Salmon with Lemon Caper Sauce image

Grilled or broiled, this rich dish usually gets served at our house when company comes. I make a double batch of sauce and use it the next day on poached eggs over English muffins. Mmmmm.

Provided by sugarpea

Categories     Sauces

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

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
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

Steps:

  • 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.
  • 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.
  • Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
  • 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.
  • Keep warm.
  • 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.
  • Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.

Nutrition Facts : Calories 699.9, Fat 44.9, SaturatedFat 12.9, Cholesterol 202.5, Sodium 394.2, Carbohydrate 4.1, Fiber 0.4, Sugar 0.5, Protein 65.2

SALMON TWO WAYS WITH CAPER SAUCE



Salmon Two Ways with Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 32

4 skinless salmon fillets (about 6 ounces each)
Salt and ground black pepper
1/2 cup panko breadcrumbs
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons olive oil
1 potato, peeled and cut into small cubes
1 onion, chopped
1 red bell pepper, chopped
4 ounces sliced smoked salmon, chopped
2 tablespoons capers
Salt and ground black pepper
2 thick slices pumpernickel bread, cut into cubes
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1 small shallot, diced
1/2 teaspoon salt
Good pinch of ground black pepper
1 small cucumber, peeled and cut into cubes
2 tomatoes, cut into cubes
1/2 red onion, thinly sliced
1 tablespoon chopped fresh dill
2 tablespoons olive oil
1 shallot, minced
4 tablespoons (1/2 stick) unsalted butter, cut into cubes
1 tablespoon capers
1 tablespoon chopped fresh dill
1/2 lemon
Salt and ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
  • Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
  • For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
  • To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
  • In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
  • For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
  • To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.

SALMON WITH LEMON, CAPERS, AND ROSEMARY



Salmon with Lemon, Capers, and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Steps:

  • Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams

SALMON WITH LEMON-DIJON CAPER SAUCE



Salmon with Lemon-Dijon Caper Sauce image

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 Tbsp. oil, divided
4 skinless salmon fillets (1 lb.)
1 Tbsp. flour
1 Tbsp. GREY POUPON Dijon Mustard
1 cup chicken stock
3 Tbsp. capers
2 Tbsp. minced garlic, divided
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 pkg. (5 oz.) baby spinach leaves

Steps:

  • Heat oil in large skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove fish from skillet. Discard any grease from skillet.
  • Whisk flour, mustard and chicken stock until blended.
  • Add capers and 1 Tbsp. garlic to skillet; cook and stir on medium heat 30 sec. Stir in lemon juice; cook 1 min., stirring frequently. Add chicken stock mixture; mix well. Bring to boil, stirring frequently. Continue to cook and stir 1 to 2 min. or until thickened. Remove from heat. Stir in parsley.
  • Heat remaining oil in medium skillet on medium-high heat. Add remaining garlic; cook and stir 1 min. Add spinach; cook and stir 2 to 3 min. or just until wilted.
  • Serve spinach topped with salmon and caper sauce.

Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 1 g, Protein 26 g

POACHED SALMON WITH LEMON-CAPER HERB SAUCE



Poached Salmon with Lemon-Caper Herb Sauce image

Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

2 carrots, cut into 1/4-inch rounds
1 leek, trimmed, well washed, cut into 1/4-inch rounds
1 lemon, cut into 1/4-inch rounds
4 sprigs fresh thyme
10 sprigs fresh flat-leaf parsley
1 dried bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole coriander
2 tablespoons coarse salt
1 cup dry white wine
4 6- to 8-ounce salmon steaks
Lemon Caper Herb Sauce
Watercress and Cucumber Salad

Steps:

  • Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.

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