This is an easy but elegant salmon dish that’s simple enough to prepare on a weeknight, but it could definitely be served as a main course for a small dinner party. It is my opinion that anything can be made delectable with the addition of capers, and this recipe proves it!

We recommend using Wild Alaska Salmon & Seafood’s Wild Caught Sockeye Salmon or Wild Caught King Salmon for this recipe.

  • Prep time: 20 mins
  • Cook time: 20 mins
  • Total time: 40 mins

Ingredients

  • 1/2 cup plus 2 tbsp. olive oil
  • 1/2 cup chopped shallots
  • 1 tbsp. minced garlic
  • 1 tbsp. champagne vinegar
  • 1-2 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 2 tbsp. Drained capers
  • 2 tbsp. chopped fresh tarragon
  • Salt and pepper to taste
  • 2 tbsp. chopped Italian parsley
  • 4 wild salmon portions (6 oz. each)

Directions

  1. Pour 1/2 cup olive oil into a 12″ frying pan over medium-high heat; when hot, add shallots and garlic and stir often until limp but not brown, about 2 minutes.
  2. Scrape into a blender or food processor and add vinegar, lemon juice and mustard; whirl until smooth.
  3. Pour mixture into a bowl or pitcher and stir in capers, tarragon, salt and pepper to taste.
  4. Preheat oven to 375°F. Rinse salmon portions and pat dry; sprinkle salmon all over with salt and pepper.
  5. Heat remaining 2 Tbsp. olive oil in same frying pan over medium-high heat. Add salmon, skin side up, and cook until browned on the bottom about 3 minutes.
  6. Turn salmon over, then transfer pan to the oven. Bake just until fish is opaque throughout, about 5 to 7 minutes.
  7. Transfer salmon to plate, drizzle with a little vinaigrette and sprinkle with parsley. Serve remaining vinaigrette at the table to add taste.
  8. Tip: Keep salmon skin on while cooking to prevent over cooking.
Sockeye Salmon Capers - Wild Alaska Salmon And Seafood Company