Sockeye salmon with capers


This recipe is sure to be a hit with any guests! Enjoy this fresh take on a classic seafood preparation, made in your own kitchen!


  • 4 skin-on Salmon fillets
  • Sea salt and black pepper, to taste
  • 1 lemon, sliced into 8 thin rounds
  • Juice of 1 large lemon
  • 1/2 cup water
  • 1 teaspoon of miso (optional)
  • 3 tablespoons of olive oil, divided
  • 3 tablespoons of capers, drained and rinsed
  • 1 tablespoon fresh chopped dill
  • 1/4 cup fresh parsley


  • Place a large cast-iron or other heavy-bottomed skillet over medium-high heat.
  • When the skillet is hot, add 2 tablespoons of olive oil and swirl the pan to coat. When the oil starts to shimmer, carefully add the lemon slices to the pan and cook for 2 minutes on each side, or until the lemons start to brown on the edges. Remove lemons and set aside.
  • Add the remaining 1 tablespoon of olive oil to the hot pan. Place salmon skin-side down and lower the heat to medium. Season each fillet with a little salt and pepper. Cook uncovered for 6 minutes. Cover and cook for 5 minutes longer, or until salmon is just barely opaque in the middle. Remove the fillets using a thin spatula and cover plate loosely with tin foil to keep warm.
  • Return the pan to the stove over medium heat. In a small bowl, whisk together the lemon juice, water, and miso until miso is dissolved. Add to the pan and stir. If needed, add 1-2 tablespoons of additional water or lemon juice to create a thin sauce. Add capers and reserved lemon slices and cook for 1-2 minutes. Turn off heat and gently stir in the fresh dill and parsley.
  • To serve, divide the cooked salmon among 4 plates and spoon sauce, capers and lemon slices over each fillet before serving. Season with salt and pepper to taste.