Salmon With Lemon- Butter -Caper Sauce

Total Time
Prep 20 mins
Cook 25 mins

Since the sauce is made separately, you may bake, broil, pan-fry or grill the fish.

Ingredients Nutrition


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

Absolutely delicious! The only thing I did differently was saute the shallot in butter first then added the vinegar and wine after they were a tad browned (I have texture issues with onions and shallots). I served this with a tomato salad that had diced avocados, feta cheese and a balsamic vinaigrette. The whole meal was beautiful and tasted spectacular!

Kelly K. September 08, 2015

I did make some additions: I put lemon juice in step 5 rather than water, it wasn't necessary, between the vinegar (I used white balsamic) and zest it was tart enough, although the sub didn't make it too tart or lemony. I did put 1 T refrigerated minced garlic with the green onion I used insead of shallot. I dusted the salmon with granulated garlic and powdered rosemary and basil and sprinkled with smoked kosher salt instead of table salt, I forgot the pepper, didn't miss it. I think the butter (I used no-salt butter) could be reduced by nearly half, there was a lot left in the bottom of the dish. Serving size was generous, we only ate half, but I served a hearty pasta side dish, asparagus and a spinach fruit salad with it. 20 minutes in my convection oven at 400 degrees was perfect, it was flaky and moist. Delicious! A definate do-again!

jaybee chef August 01, 2013

Delicious! Great over boiled potatoes and asparagus on the side. I think the sauce would be good over just about everything.

maricawren May 22, 2013