Quick and easy to make, Creamy Lemon Herb Caper Salmon is perfect for a midweek meal or as something a little special for weekend entertaining. With only and handful of ingredients – garlic, onion, lemon, capers, chives, parsley, cream, wine and salmon (of course), you can have dinns on the table in under 30 minutes if you get your skates on. During the week, I served this simply with steamed broccoli and sometimes, if I’m feeling energetic, some buttered, boiled baby potatoes.
For a weekend meal with special guests or family members you actually like, then make my mum’s crispy potatoes for the tater side with the salmon. Beets and salmon are such a complimentary duo, so try this mustard beet recipe for another side – it’s easy and make-ahead – you can do it. For the token greenery, dress some artisan lettuce leaves in a scant drizzle of balsamic, lemon juice and olive oil. A simple, wholesome menu for easy entertaining.
Do you want to know the inspiration for this simple recipe? Probably not, but brace yourself because I’m going to tell you…three opened jars of capers in my fridge. That was the inspiration. Three opened jars of capers – wtf! One day they just appeared. I had everything but smoked salmon or those little buds would have adorned cream cheese and smoked salmon bagels. Instead they became the key ingredient in a creamy, Mediterranean-inspired sauce for fresh salmon. You won’t be disappointed in this recipe. Or hopefully any of my recipes. Chat to you soon. Love and air kisses, Lovoni xo
CREAMY LEMON HERB CAPER SALMON
- 2 tablespoons olive oil, divided
- 1 1/2 lbs salmon, skin on cut into 4 fillets or 6 if you’re feeding the kiddos
- Coarse sea salt and freshly ground pepper
- 1/2 cup diced white onion
- 4 garlic cloves, finely grated I do this on a microplane
- 1 cup dry white wine
- 1 cup heavy cream
- 3 tablespoons capers, drained
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh chives, plus extra for garnish
- 3 tablespoons chopped fresh flat leaf parsley, plus extra for garnish
- Lemon wedges, for serving, optional
- Rub 1 tablespoon of oil over the salmon fillets; sprinkle with salt and pepper. Heat a large cast iron or non-stick skillet over medium-high heat. Cook salmon, skin side down, for 3 minutes until the skin is crisp. Carefully turn the salmon and cook for 3 minutes, depending on the thickness of the salmon or until the salmon is just cooked and will flake easily with a fork. Remove the salmon to a plate; cover to keep warm.
- Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook for a minute until fragrant and softened.
- Add the wine. Simmer, uncovered, for a few minutes until it looks like the wine has reduced by about half.
- Add the cream and capers. Cook, stirring frequently, until the sauce is somewhat thickened, about 3 minutes.
- Add the lemon juice, chives and parsley; stir to combine. If the sauce is too thick, then simply add a splash more cream and heat.
- Return the salmon to the pan – you can either coat the salmon in the sauce or nestle each fillet into the sauce. Serve with extra chives, parsley and lemon wedges if desired.