23 Reviews

Absolutely beautiful recipe for salmon steaks. I made half a batch -- cutting back on the butter and using the juice of a lemon and basil in place of parsley, because that was what I had on hand. Capers, which I love so much, are a perfect addition. Served with roasted tomatoes, and steamed kipfler potatoes and broccoli. Thanks so much for posting.

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Leggy Peggy January 09, 2011

Wonderful! I made this for a dinner party and it was so delicious, moist and super easy! So few ingredients but such wonderful flavor. I used fillets not steaks, the one extra we cooked got split up since everyone wanted more! So yummy.

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Outdoorsy February 08, 2010

WOW! Easy, fast and delicious! My DH loved it. I served it with baked french fries and a green salad with raspberry vinaigrette. I did not use all the butter as some other chefs mentioned.Thank you so much for this recipe

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Chef h&h October 21, 2008

Delicious! I used salmon fillet but followed as directed, using a bit less butter. thanks for sharing !

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ellie_ June 23, 2011

I am not going to rate this as I did make some significant changes! I cut the recipe in half as it was just DH and myself. I only used 3 T butter...left out the parsley (because DH hates it) and used 2 T capers. As I had 2 small salmon fillets, these turned out a little over cooked...probably around the 12 to 15 minute mark would have been better. Just using 3 T butter...I found this very rich, so I couldn't imagine using more butter. This is a recipe I wouldn't mind playing around with...maybe adding some wine and a bit of garlic!!

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Abby Girl December 15, 2010

This recipe makes the moistest salmon we've had in a LONG time! It was very, very simple -- something I always appreciate when serving fish. I did add a little white wine to the sauce even though I had plenty of liquid -- I like that little added hint of freshness the wine offers. I served another of Sharon's recipes with the salmon -- "Sauteed Mushrooms With Sesame and Ginger". Made for the cookathon at Kittencalskitchen in memory of Sharon 123's dear husband.

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Bobbie October 20, 2010

Yum! Made this last night for dinner and I did cut the recipe in half being just DH and I but left the sauce the same amount to put over the salmon and some garlic rice. Loved the flavor of the lemon and capers together. I also added a splash of white wine. Served along with the rice and a green salad and it made a FABULOUS MEAL. Thank you. Made for Think Pink Oct'09 Breast Awareness Month.

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mama smurf October 12, 2009

This is so good. I did use Tilapia instead of Salmon, but the flavor is what impressed me on this recipe. Loved the Butter lemon sauce. Will make this one again. Thanks.

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~Nimz~ February 06, 2009

A great, light meal. I also decreased the butter, but it turned out so nicely with the lemon, butter, and capers. My family loved it. Served with herbed whole grain rice and organic salad greens. Thanks!

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Denibates October 14, 2008

Absolutely LOVED it! The I made a thinner fillet so I only baked it for 10 mins. and it came out perfect. I loved the flavors of the capers and lemon along with the butter. Made a great sauce for the fish. I made one piece of fish, so I cut the recipe in quarters the best way I could. I could have eaten another piece :) Thanks Sharon for another terrific recipe! Made for Zaar Stars Tag Game

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Linda's Busy Kitchen February 04, 2008
Baked Salmon With Caper Sauce