Prep 20 mins
Cook 25 mins
Since the sauce is made separately, you may bake, broil, pan-fry or grill the fish.
- 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
- 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.
This has become my favorite salmon recipe. I alter it by substituting garlic for the shallots and I add a half cup of good white wine, no vinegar, and juice from one half large lemon in place of the water. Saute some fresh spinach with oil, salt and pepper and place the salmon on top with sauce. Beautiful presentation and delicious!
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!
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!