It used to be that I refused to make salmon at home. For some reason, I couldn’t ever get it just right, and home-cooked fish is somehow just daunting to me. Not anymore! We liked the recipe so much, I made it while on vacation last week for my husband’s family. This is a great meal for entertaining because you don’t get stuck in the kitchen! Pair it with some corn on the cob and a potato, and you’ve got a great summer meal.
This recipe was intended for the outdoor grill, but we ran out of charcoal, so I adapted it for inside, and it worked great! With this quick and easy recipe, we’ll be making salmon year-round.Salmon with Lemon Caper Sauce
(adapted from Cook’s Country)
4 6-oz salmon filets, skin still attached
2 lemons (2 t. zest and 2 T juice)
2 T diced shallots
2 T capers
4 T butter
1) Pre-heat oven to 450 degrees. Cover a baking sheet with foil and place baking sheet in pre-heating oven on top rack.
2) Pat-dry salmon filets. Season with salt and pepper and a dash of olive oil.
3) Once oven and baking sheet are pre-heated, remove sheet from oven and immediately place filets, skin side up, on baking sheet (they should sizzle). Put filets on sheet back in oven for 6-8 minutes.
4) Meanwhile, in a small sauce pan, combine lemon zest, lemon juice, diced shallots, capers and butter and place over medium heat. Let sauce cook through until butter is melted and shallots are translucent.
5) Spoon caper sauce over filets and serve with sliced lemon wedges.