Grilled Salmon With Lemoncaper Sauce Recipes

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EASY GRILLED SALMON WITH LEMON-CAPER SAUCE



Easy grilled salmon with lemon-caper sauce image

The easiest grilled salmon recipe with a delicious lemon caper sauce. A healthy 10 minute recipe perfect for lunch or dinner served with salad.

Provided by Alida Ryder

Categories     Dinner

Time 10m

Number Of Ingredients 14

400 g (14oz) salmon fillets (I prefer using skin-on salmon. Ask your fishmonger to remove any bones.)
2 tbsp olive oil
2 tbsp lemon juice
1 tsp parsley (finely chopped)
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ cup capers (chopped)
1 tbsp olive oil
1 lemon (zest + juice )
1 garlic clove (crushed)
1 tbsp fresh parsley (chopped)
1 tsp chives (chopped)
salt and pepper (to taste)

Steps:

  • Combine the olive oil, lemon juice, parsley, oregano, salt and pepper.
  • Place the salmon fillets in a suitable marinating dish or Ziploc bag. Pour over the marinade and allow to marinate while you heat the grill. The salmon can also be left to marinate for up to 2 hours in the fridge.
  • Preheat an outdoor grill/braai/barbecue on its hottest setting for 5 minutes.
  • Fold up a few sheets of paper towels then dip into oil and with tongs, rub onto the grill grates.
  • Remove the salmon from the marinade and place skin-side down on the grill. Allow to cook for 3-4 minutes or until the skin is golden and crisp.
  • Gently flip over and cook for another minute or two then remove from the heat and allow to rest.
  • To make the sauce, Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the grilled salmon.

Nutrition Facts : Calories 381 kcal, Carbohydrate 10 g, Protein 42 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 2465 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SALMON WITH LEMON- BUTTER -CAPER SAUCE



Salmon With Lemon- Butter -Caper Sauce image

Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.

Provided by Babs in Toyland

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 lbs skinless salmon fillets
salt and pepper
2 medium shallots, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup butter, cut into cubes
2 tablespoons chopped parsley
2 tablespoons drained capers
1 tablespoon lemon zest

Steps:

  • Heat oven to 400 degrees.
  • Line a baking sheet with foil; brush with olive oil.
  • Season both sides of the salmon filets with salt and pepper.
  • Bake until salmon flakes easily, about 20 - 25 minutes.
  • Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
  • Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
  • Stir in the parsley, capers and lemon zest.
  • Serve over the salmon.

Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47

SALMON WITH LEMON, CAPERS, AND ROSEMARY



Salmon with Lemon, Capers, and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Steps:

  • Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams

GRILLED SALMON WITH MAPLE SYRUP AND SOY SAUCE



Grilled Salmon with Maple Syrup and Soy Sauce image

This is a quick and tasty salmon recipe with maple syrup and soy sauce, with almost no cleanup required. Serve with brown rice and steamed pea pods.

Provided by Minimartha

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 55m

Yield 2

Number Of Ingredients 7

3 tablespoons soy sauce
2 tablespoons pure maple syrup
1 clove garlic, minced
2 teaspoons minced fresh ginger root
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 (5 ounce) salmon fillets

Steps:

  • Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
  • Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 16.4 g, Cholesterol 78.5 mg, Fat 9.1 g, Fiber 0.4 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 1998.7 mg, Sugar 12.4 g

SALMON WITH LEMON CAPER SAUCE



Salmon with Lemon Caper Sauce image

Grilled or broiled, this rich dish usually gets served at our house when company comes. I make a double batch of sauce and use it the next day on poached eggs over English muffins. Mmmmm.

Provided by sugarpea

Categories     Sauces

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup fresh parsley leaves
1/4 cup fresh basil leaf
2 large shallots, peeled (1 1/2 ounces total)
3 tablespoons olive oil
3 tablespoons vegetable oil
4 salmon fillets
2 1/2 tablespoons fresh lemon juice
1/4 cup dry white wine
1/4 cup fish stock (or 2 T each water and clam juice)
1/4 cup half & half light cream (or whipping cream)
1 anchovy fillet (or 1/2 tsp anchovy paste)
1 teaspoon Dijon mustard
4 tablespoons unsalted butter, softened
1 1/2 tablespoons capers, drained,divided
salt
cayenne pepper

Steps:

  • Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
  • Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
  • Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
  • Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne.
  • Keep warm.
  • Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
  • Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.

Nutrition Facts : Calories 699.9, Fat 44.9, SaturatedFat 12.9, Cholesterol 202.5, Sodium 394.2, Carbohydrate 4.1, Fiber 0.4, Sugar 0.5, Protein 65.2

GRILLED SALMON WITH LEMON/CAPER SAUCE



GRILLED SALMON WITH LEMON/CAPER SAUCE image

Categories     Fish     Low Carb     Grill/Barbecue

Yield 3-4

Number Of Ingredients 7

3-4 salmon filets (no skin)
2 lemons juiced
1/4 lb butter
2 cloves garlic minsed
4 T capers rinsed
salt and pepper
flour

Steps:

  • grill salmon approximately 4 minutes on each side. While grilling, prepare the sauce in a small saucepan by allowing butter to melt (not burn!), add chopped garlic, add lemon juice, salt & pepper to taste and the capers. For added flavor, use a small amount of the lemon zest. Thicken with a small amount of flour.

GRILLED SALMON STEAKS WITH LEMON-CAPER SAUCE



Grilled Salmon Steaks with Lemon-Caper Sauce image

Hearty salmon steaks are a common choice for grilling, but in spite of their thick cut they're not immune to overcooking. To make the process foolproof we turn the oblong steaks into medallions and use a two-level cooking approach, including an initial sear and a finishing simmer in a bright... read more

Provided by @MakeItYours

Number Of Ingredients 18

salmon steak
Salt and pepper
olive oil
grated lemon zest
shallot
unsalted butter
caper
minced fresh parsley
disposable aluminum roasting pan
4 (10-ounce) salmon steaks, 1 to 1 1/2 inches thick
Salt and pepper
2 tablespoons olive oil
1 teaspoon grated lemon zest and 6 tablespoons juice (2 lemons)
1 shallot, minced
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon capers, rinsed
2 tablespoons minced fresh parsley
1 (13 by 9-inch) disposable aluminum roasting pan

Steps:

  • Pat salmon steaks dry with paper towels. Working with 1 steak at a time, carefully trim 1 1/2 inches of skin from 1 tail. Tightly wrap other tail around skinned portion and tie steaks with kitchen twine. Season salmon with salt and pepper and brush both sides with oil. Combine lemon zest, lemon juice, shallot, butter, capers, and 1/8 teaspoon salt in disposable pan.
  • A. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  • B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
  • Clean and oil cooking grate. Place salmon on hot part of grill. Cook until browned, 2 to 3 minutes per side. Meanwhile, set pan on cool part of grill and cook until butter has melted, about 2 minutes. Transfer salmon to pan and gently turn to coat. Cook salmon (covered if using gas) until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 6 to 14 minutes, flipping salmon and rotating pan halfway through grilling. Remove twine and transfer salmon to platter. Off heat whisk parsley into sauce. Drizzle sauce over steaks. Serve.

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