Salmon with caper and lemon butter sauce

Name: Salmon with caper and lemon butter sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 125 g (4oz) butter; 10 mL (2tsp) white wine vinegar; 20 mL (4tsp) lemon juice; 2 large egg yolks; 15 mL (1-2 level tbsp) capers, rinsed and chopped; 5 mL (1tsp) oil; Salt and ground black pepper; 4 salmon fillets, skin on and scaled, about 175 g (6oz) each

This quick and easy salmon recipe is the perfect midweek dinner. The salmon and slight tang of the butter sauce are a sublime combination.

By The Good Housekeeping Cookery TeamPublished: 06 March 1999

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

125 g (4oz) butter
10 ml (2tsp) white wine vinegar
20 ml (4tsp) lemon juice
2 large egg yolks
15 ml (1-2 level tbsp) capers, rinsed and chopped
5 ml (1tsp) oil
Salt and ground black pepper
4 salmon fillets, skin on and scaled, about 175 g (6oz) each

Directions

1. Step 1
  Put the butter in a saucepan and melt slowly over a gentle heat. Pour the vinegar and lemon juice into a separate pan and bring to the boil.
2. Step 2
  Meanwhile, whizz the egg yolks in a blender or food processor for 10sec, then, keeping the motor running, add the hot vinegar mixture. Increase the heat under the butter and quickly bring to the boil. Again with the motor running at full speed, add the boiling butter to the egg yolks in a thin trickle. When all the butter has been added the sauce should be the thickness of lightly whipped cream. Spoon it into a small bowl and fold in the capers to taste. Set aside.
3. Step 3
  Meanwhile, heat the oil in a non-stick frying pan, season the salmon and add to the pan skin-side down; cook until the skin is crisp and golden. Turn and cook on the flesh side for around 12-15min or until cooked through. Serve the hot salmon with the butter sauce melting on top.
4. Step 4
  Prepare ahead. Complete to the end of step 2, cool, cover and chill for up to one day ahead. To use: Take the sauce out of the fridge 20min before serving the salmon. Complete the recipe.
  
  Try some of our other favourite salmon fillet recipes
  
  Warm salmon and potato salad
  
  Salmon with quick cracker crust
  
  Simple salmon
  
  Poached thai salmon
  
  Salmon ceviche with sesame noodles

Per Serving:

Calories: 555

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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