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Creamy Lemon Herb Caper Salmon
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Mediterranean-inspired, this delicious salmon recipe is simple to make and will a quick weeknight meal or a more sumptuous weekend meal with friends. I’ve used fresh chives and parsley but chives and tarragon or basil would be quite wonderful substitutes. I cook the salmon with the skin on. You can serve it with the skin on or remove it after cooking.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 574kcal
Author: Lovoni


  • 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.


Calories: 574kcal | Carbohydrates: 7g | Protein: 36g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 175mg | Sodium: 268mg | Potassium: 974mg | Fiber: 1g | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg