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
- 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.
- Scrape into a blender or food processor and add vinegar, lemon juice and mustard; whirl until smooth.
- Pour mixture into a bowl or pitcher and stir in capers, tarragon, salt and pepper to taste.
- Preheat oven to 375°F. Rinse salmon portions and pat dry; sprinkle salmon all over with salt and pepper.
- 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.
- Turn salmon over, then transfer pan to the oven. Bake just until fish is opaque throughout, about 5 to 7 minutes.
- Transfer salmon to plate, drizzle with a little vinaigrette and sprinkle with parsley. Serve remaining vinaigrette at the table to add taste.
- Tip: Keep salmon skin on while cooking to prevent over cooking.