20 minutes
Delicious salmon fillets topped with a fresh herb-caper sauce, perfect for a quick and healthy meal.
Flat Leaf Parsley, finely chopped
tablespoons
teaspoons
Scallion, finely minced
tablespoons
Garlic, finely minced
teaspoons
Extra Virgin Olive Oil, divided
cups
Salmon fillets, cut into 6 portions
0 lb
to taste
to taste
tablespoons
1. Prep Herb-Caper Sauce
In a small bowl, combine parsley, capers, scallion, and garlic. Mix in half of the olive oil (2 1/2 tablespoons). Set the sauce aside for later use.
2. Cook Salmon
Turn on your broiler or preheat your grill. Using a brush, lightly coat the salmon fillets with the remaining olive oil. Broil or grill the salmon approximately 2 minutes on each side for medium rare, or until it reaches your preferred doneness. Once cooked, transfer the salmon to a plate and let it rest for 2 minutes.
3. Season Fillets
While the salmon rests, season each fillet with salt and freshly ground black pepper according to your taste preferences.
4. Finish with Sauce
Stir the fresh lemon juice into the previously prepared herb-caper sauce. Drizzle or brush this zesty mixture over the warm salmon fillets.
5. Serve
Present the salmon fillets immediately, garnishing with additional parsley if desired.
Introduce a touch of sweetness by glazing the salmon with a mixture of honey and Dijon mustard, which caramelizes beautifully in the oven.
After baking the salmon, deglaze the pan with a splash of white wine, reduce it, and then spoon the reduction over the fillets for an elegant sauce.
Replace lemon juice with other citrus like lime, orange, or grapefruit for a different acidic profile. Lime will give it a zesty kick, orange a sweeter note, and grapefruit a slightly bitter yet refreshing taste.
Instead of traditional dill, parsley, or tarragon, try using fresh basil for an Italian flair, cilantro for a more Mexican-inspired version, or a combination of mint and cilantro for a refreshing twist.
Instead of serving with just olive oil and lemon, create a yogurt-based sauce with grated cucumber, garlic, and fresh herbs (think tzatziki-inspired) or an aioli with a hint of saffron or smoked paprika.
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