Wild Salmon Pan Roasted with Champagne-Caper Vinaigrette

Sockeye Salmon Capers - Wild Alaska Salmon And Seafood Company

This is an easy but elegant 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. In fact, I think anything can be made delectable with the addition of capers.

Wild Salmon Pan Roasted with Champagne-Caper Vinaigrette
Recipe type: FIsh Entre
Cuisine: Seafood
Serves: 4 servings
Prep time:
Cook time:
Total time:
We recommend using Wild Alaska Salmon & Seafood's Wild Caught Sockeye Salmon or Wild Caught King Salmon for this recipe.
  • ½ Cup plus 2 tbsp. olive oil
  • ½ 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
  • 2 Tbsp. chopped Italian parsley
  • 4 Wild Salmon portions (6 oz. each)
  1. Pour ½ 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`. 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.