Salmon with Lemon Butter Caper Sauce

Lemon butter caper sauce over fresh salmon paired with jasmine rice, serve as an easy yet elegant meal.




Place salmon on a baking sheet lined with parchment paper. Season with olive oil, salt, pepper, and a squeeze of lemon (Optionally, add garlic and onion power to taste. The sauce will have a lot of flavor so this isn’t necessary). Bake salmon in the oven set to 350 degrees Fahrenheit for about 10-15 minutes until the internal temperature reaches 130-135 degrees Fahrenheit. (Cooked Medium)

While the salmon is baking, in a medium size pan on medium heat, add olive oil, and shallots. Season with a little salt to draw out the moisture and cook until translucent (about 1 minute) then add your garlic. Once the shallots and garlic are nice and fragrant add your red pepper flakes and white wine. Reduce by 1/2. Next- add lemon juice, heavy cream, and capers. Simmer for 3-5 minutes until the sauce begins to thicken. Taste and add salt and black pepper to your liking. Then turn off the heat and gently melt in butter. Finish with chopped parsley.

Serve salmon with lemon butter caper sauce on top and a side of jasmine rice and your choice of veggie. I’ve found aspargus or broccolini pairs well!


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