Food You Can Eat: Salmon with Lemon and Caper Sauce

I probably make a variation of this at least once a week. It’s a quick and easy weeknight dinner and you can pair it with whatever frozen veggies or salad you have laying around. A lot of times I’ll make it with Trader Joe’s brown rice, which only takes 3 minutes to microwave. #lazy

I get the boneless, skinless salmon fillets from Costco. You can defrost them in a bowl of warm water for about 20 minutes prior to cooking. Salt and pepper, heat about a tablespoon of olive oil in your pan, add salmon and cook over medium-high heat for about 3 minutes per side. I use cast iron, since that’s what I use for everything, but pretty much any pan will do.

Cast iron pan over medium-high heat
Let rest

Now for the sauce. I throw a knob of butter (a tablespoon or two) in the hot pan, sprinkle with a pinch of flour (a teaspoon or so). The roux will bubble as you stir constantly for about a minute.

Time to add the wine and squeeze a lemon in there. Salt and pepper your sauce too.
Some white wine for the pan, some for the chef…

Let the sauce burn off some of the liquid and thicken up. Add your capers and pour over your salmon and accompanying veggies.

Dinner (and for me, tomorrow’s lunch) is served!

Frozen salmon fillet(s)
Olive Oil
1 Lemon
Pinch Flour
Tablespoon-ish of Capers
Slosh of White Wine



  1. MMM MMMM GOOD! I just so happen to have capers and lemons in the larder. Might one also add a bit of garlic, or perhaps sliced spring onions or leeks to this? (Well, I might.) Looks delicious – and there is salmon defrosting in my kitchen right this very second.

  2. Drat. Costco up in Canada City sells Rainbow Trout fillets… this would be great with them. I should have bought some with my sister’s membership… oh right… the crowds.

  3. If you’re lazy like me, you can skip defrosting and just poach the frozen filets (out of the packaging, of course).

    Just put them in a pan with enough liquid (water, white wine, coconut milk… definitely not maple syrup) to just cover. Add a little bit of salt and pepper, maybe some butter and lemon or lime, then turn the heat on low and stick a lid on the pan. When the liquid starts steaming, check the fish and it is probably mostly or all the way cooked through.

    The only tricky thing is not to overcook them, so don’t get lost in your phone and forget about them while they start boiling away.

    You don’t get that nice sear, but as long as you get them right as they finish cooking they are great.

  4. I love salmon, and this looks delicious. But I have a confession to make. I’ve never eaten capers. I’m not an adventurous eater, I have the palate of a 12 year old. I can make the sauce but I probably won’t add the capers.

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