Salmon is such a great fish which is a shame to actually cover it with any type of sauces. But I got tired of eating grilled salmon all the time so I thought I'd try it with this lemon caper sauce that I sort of came up with a few years ago. Back then, I used flour. More like a basic white sauce but with lemon juice. Over the years, I experimented making it with cornstarch, which takes a lot less time for the sauce to thicken than making it with flour. It's a great sauce to pour over grilled chicken or any other type of fish. Another time I baked some tilapia fillets in the same sauce in the oven, but without the cornstarch. That recipe in another Greek Fusion Cuisine Blog post. This is a quick and easy recipe to make if you are crunched for time, or to make on a weekday after work. Within an hour I had dinner on the table.
Makes approximately 6-8 servings depending on how big you want your serving. 6 servings are approximately 8 oz each. The Nutritional information below is for 6 servings at approximately 8oz each.
1.5 lbs salmon fillet
2 tbsp olive oil
4-5 lemon slices
Preheat oven to 500° F. (Broil) Put a grill pan – big enough to fit the salmon fillet- in the oven to get hot. When hot remove from the oven and brush with the one-tablespoon olive oil.
In the meantime, wash and pat dry the salmon. Put the salmon, skin side down on the pan and brush with the remaining olive oil. Top the salmon with the lemon slices. Season with salt and pepper to taste. Place the pan back in the oven and broil for 8-10 minutes.
Lemon Caper sauce with Artichoke hearts
Nutrition Facts
Makes approximately 6-8 servings depending on how big you want your serving. 6 servings are approximately 8 oz each. The Nutritional information below is for 6 servings at approximately 8oz each.
1.5 lbs salmon fillet
2 tbsp olive oil
4-5 lemon slices
Preheat oven to 500° F. (Broil) Put a grill pan – big enough to fit the salmon fillet- in the oven to get hot. When hot remove from the oven and brush with the one-tablespoon olive oil.
In the meantime, wash and pat dry the salmon. Put the salmon, skin side down on the pan and brush with the remaining olive oil. Top the salmon with the lemon slices. Season with salt and pepper to taste. Place the pan back in the oven and broil for 8-10 minutes.
Lemon Caper sauce with Artichoke hearts
¾ cup chicken stock
¼ cup lemon juice (fresh squeezed)
2 cups artichoke hearts quartered (from a jar will do fine)
1 tbsp cornstarch
¼ cup water
1.5 tbsp butter
¼ cup lemon juice (fresh squeezed)
2 cups artichoke hearts quartered (from a jar will do fine)
1 tbsp cornstarch
¼ cup water
1.5 tbsp butter
2 tsp capers
Salt and pepper to taste
In a sauce-pan add the chicken stock, lemon juice and artichoke hearts. Heat through. Dilute the cornstarch in the ¼ cup water and add to the sauce stirring till slightly thickened. Turn the heat off. Add the butter and stir till the butter is melted. Add the capers. Remove the salmon from the grill pan and place in a serving platter. Pour the lemon-artichoke-caper sauce on top. Serve over hot rice
In a sauce-pan add the chicken stock, lemon juice and artichoke hearts. Heat through. Dilute the cornstarch in the ¼ cup water and add to the sauce stirring till slightly thickened. Turn the heat off. Add the butter and stir till the butter is melted. Add the capers. Remove the salmon from the grill pan and place in a serving platter. Pour the lemon-artichoke-caper sauce on top. Serve over hot rice
Nutrition Facts
Serving Size
1 serving (255.1 g)
Amount Per Serving
Calories 345
Total Fat 21.8g
Saturated Fat 5.4g
Cholesterol 79mg
Sodium 285mg
Total Carbohydrates 10.6g
Dietary Fiber 4.3g
Sugars 1.2g
Protein 27.8g