Salmon with Lemon Caper Butter makes an enchanting and sophisticated presentation of an easy weeknight baked fish dinner.
Salmon with Lemon Caper Butter
By Sue Lau | Palatable Pastime
Salmon with Lemon Caper Butter is my recipe of the day with the blogging group Fish Friday Foodies. We get together monthly to post on various topics that a host suggests.
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It’s my turn to host so I suggested the topic of “Salmonchanted Evening” (as in Some Enchanted Evening) to share salmon recipes suitable for a fancier dinner or date night.
I decided to do a baked salmon filet sprinkled with my seafood grill seasoning which would then be covered with a creamy wine and lemon pan sauce which is really super easy to make.
This can be paired with something as easy as a wild rice mix and a tossed salad on the side. Which if you are planning a romantic dinner for two, leaves you with lots more planning time for a dessert.
Or you might simply like to have this as a family weeknight meal. If you like to switch out the wine for kids or those who don’t drink, the wine can easily be subbed with vegetable broth.
Fish Friday Foodies
Salmonchanted Evening
- Chili Glazed Salmon from Karen’s Kitchen Stories
- Creamy Garlic Butter Salmon from Making Miracles
- Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
- Salmon with Lemon Caper Butter from Palatable Pastime
- Savory Craquelin Roast Salmon from Food Lust People Love
- Smoked Salmon Pasta from A Day in the Life on the Farm
Salmon with Lemon Caper Butter
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Salmon with Lemon Caper Butter
Salmon with Lemon Caper Butter
Ingredients
- 1 pound fresh salmon fillets
- 1/2 teaspoon garlic paste
- 4 tablespoons dry white wine
- 4 tablespoons fresh lemon juice
- 1/2 cup butter
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 teaspoons granulated sugar
- 1 teaspoon dried chives
- 4 tablespoons heavy cream
- 2 tablespoons small nonpareil capers
- 2 tablespoons shredded Parmesan cheese
Instructions
- Preheat oven to 425F.
- Sprinkle salmon with seafood grill seasoning (from Steakhouse salmon recipe linked on this page or use store bought) and olive oil.
- Place on a nonstick foil lined baking sheet and bake for 10-12 minutes or until cooked to your liking.
- Place the garlic, wine, lemon juice, salt and white pepper in a small saucepan and reduce to two tablespoons. Add butter and melt.
- Stir in sugar, chives, heavy cream, capers and Parmesan cheese, stirring just to warm the sauce.
- Serve fish with sauce spooned over.
Notes
Nutrition
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