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Salmon in lemon sauce and capers

Salmon in lemon sauce and capers

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Salmon in lemon sauce and capers:

Melt the butter in a Teflon pan, then add the washed fish, salt and sprinkle half of the herbs from Provence. Put half of the lemon juice and let it cook for 2-3 minutes. Turn the fish on the other side, sprinkle with salt and the rest of the herbs, put the rest of the lemon juice and capers. Leave for another 2 minutes. Serve with natural potatoes and sauce on top.

Monica Irimia recipe: salmon with white wine sauce and capers, served with asparagus in butter

Preheat the oven to 180 degrees. Wash the salmon fillet well, then salt and set aside. Wash the asparagus, then cut the tails. The garlic cloves are crushed with the handle of a knife, without peeling. Melt 60 g butter in a pan over medium heat, then add the rice, stirring constantly for about 5 minutes. Then add half of the stock and a little salt, stirring and leaving the heat low. In another pan, heat the oil, then add the fried salmon fillet on each side for about 1-2 minutes using tongs and put in the oven for 6 minutes. Meanwhile, mix the rice and if necessary add more stock. In a saucepan put boiling water and when the water boils add the asparagus, only for 30 seconds, then remove and put in the bowl of ice water. Stir the rice again to make sure it doesn't stick. Add the glass of wine to the salmon and leave it in the oven for another 4-5 minutes. In another pan, add the remaining 40 grams of butter, over medium heat, until soft. Then add the garlic cloves, stirring for 1-2 minutes. Then add the asparagus and leave on medium heat for 4 minutes. When the rice is almost ready, add the saffron sachet and mix for another 5 minutes. When the salmon is ready, take it out of the oven, and with tongs or a spatula take the fillet and place it on a plate. In the pan where the white wine sauce remained, add the capers and mix. On a large round or square plate, place the rice form in the middle of the plate, and in it, with a spoon, put the rice, then press lightly to take the shape. Shape aside, then place the three pieces of asparagus over the rice. Put the salmon over the asparagus. With a spoon, take the sauce and pour a little over all the food.

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Baked salmon with lemon sauce garnish with capers

We need: For salmon, 1 fillet of salmon (I had one of 1,100 kg), 200 g of cherry tomatoes, 500 g of new potatoes, juice from one lemon, peel from one lemon, 2 tablespoons of mustard with honey , 2 tablespoons Dijon mustard, 4 tablespoons virgin olive oil, a few sprigs of rosemary, a few sprigs of green coriander, salt, freshly ground pepper,, For the lemon sauce with capers, 1/2 teaspoon lemon peel, 2 tablespoons butter, 100 ml sour cream, 2 tablespoons canned capers, 2 cloves garlic, juice of half a lemon, salt, pepper, green parsley leaf

Difficulty: Average | Time: 1h


Salmon with capers and champagne sauce is the healthiest way to cook a festive recipe. It is easy to prepare in Zepter dishes, it has only a few ingredients, so don't hesitate to try it.

Steamed fish is very healthy, fast and simple, it does not need fats and salt, it retains all its nutritional properties and taste.

Given the fact that fish and vegetables did not come into direct contact with water, we can say with certainty that vitamins and proteins were not lost, as would have happened if we boiled or fried them. The technology ensures fast and uniform cooking, saving time and money, with a very easy to use system (as you can see in the movie presentation below).


100 g frozen green beans

The fish kept in airtight containers with Vacsy were kept in the refrigerator fresh. We put water, we arrange the steam cooking system in which we put the vegetables and the fish. Put the lid on and cook for 4 minutes. Remove from the heat and leave for another 2 minutes with the lid on.

During this time, chop the red onion and boil it with the champagne until the volume decreases to 1/3. Remove from the heat and add lemon juice, capers and pepper. Optionally, we can add a cube of butter and mix until it melts.

We put the vegetables and fish on the plate, we pour the sauce over it and we can enjoy the best and healthiest salmon with caper and champagne sauce.

Here is the recipe preparation film:

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(5 points / total votes: 59)

Olga 6 years ago - November 29, 2011 13:30

Re: Salmon in the pan

What an appetizing color that fish has, Ioana! And what that uncle does in the video in the link is absolutely wonderful! Do you have any idea where we find crab meat in our country? I've never seen it, but it's true that I haven't searched very hard.

Ioana 6 years ago - November 29, 2011 13:39

Re: Salmon in the pan

you can find either frozen pre-cooked, or you are looking for surimi (those frozen pink sticks) made of crab meat.

Diana 6 years ago - 29 November 2011 18:40

Re: Salmon in the pan

Aaa, you anointed my heart with this salmon. In my opinion, few things are more wonderful than a grilled salmon.

I make it a little different - I use "horseshoe" pieces and not fillets - it seems to me that they have a larger grilled surface and I like the crust they make. Plus there are many more fat fibers exposed to the melting pans.

I put big salt on it, heat the pan (grill) very very well and that's it. Leave a lot of fat, I do not feel the need for any extra oil. It makes a wonderful crust on the outside and inside it remains juicy. Serve hot with lots of lemon and steamed vegetables. It's my favorite food.

Olga 6 years ago - November 29, 2011 9:45 p.m.

Re: Salmon in the pan

Thanks Ioana. Hmmm, I think surimi is that "imitation crab" that he says in the movie not to use (a text appears on the image at some point). I'll look for the frozen crab.
Thank you very much, once again!

Ioana 6 years ago - November 30, 2011 10:36

Re: Salmon in the pan

Diana, I had given up making fish fillets on the grill pan because it comes out good but unsightly, it breaks. but now I'm going to give it another chance, I'm going to try the sliced ​​salmon you said I'd see how it behaves.

Ioana 6 years ago - November 30, 2011 10:42

Re: Salmon in the pan

olga, yes, you don't really know what those sticks contain besides fish, but they are ok to taste. you realize that Gordon never touches anything like that, he cooks with the highest quality ingredients, I tried the whole pre-frozen one and it was good, sweet.

Diana 6 years ago - 30 November 2011 15:26

Re: Salmon in the pan

Ioana, you're right, it's more delicate to handle. Only with salmon do I have courage because it is a very fatty fish evenly.

But if the pan is hot enough and you turn it in time (not too early, the same principle as with the little ones, you turn it when it is not glued at all) and help with a wooden spatula, it's ok. Eventually cut the horseshoes in half, to make it easier to turn. I always do very well that way. And that crust. do all the "risk"

Laura_G 6 years ago - 13 December 2011 10:05

Re: Salmon in the pan

I love salmon! I also don't put oil when I prepare it and I don't do it at all, I leave it a little 'in the blood'. I put a sprig of rosemary and on top of the salmon fillet in the pan / hob. Very tasty! Hmm, I might as well tonight

senzed 5 years ago - 27 February 2012 17:04

Re: Salmon in the pan

Congratulations on the recipe. It's special!
I used as a garnish natural potatoes and gorgonzola sauce (so much so that I removed the garlic and added a few capers).
I found the combination very successful.
As a dish, I think it's something quite sophisticated and also easy to cook, and it goes great with a good wine.

Ioana 5 years ago - 28 February 2012 10:32

Re: Salmon in the pan

Laurentiu Aurel Mirica 5 years ago - 29 March 2012 13:08

Re: Salmon in the pan

ioana, when do you delight us with your presence in the videos? as for salmon.

Laurentiu Aurel Mirica 5 years ago - 30 March 2012 18:56

Re: Salmon in the pan

HEY, I'm waiting for an answer. Can't anyone hear me?

Ioana 5 years ago - 1 April 2012 14:44

Re: Salmon in the pan

I heard, but I have no answer now.

iuliana 4 years ago - 3 February 2013 11:55

Re: Salmon in the pan

excellent and tender but I recommend without much lemon to those customac ssibil

Praslea cel Voinic 4 years ago - 23 March 2013 10:08

Re: Salmon in the pan

We drank the horseshoe type. how long do I fry?

Ioana 4 years ago - March 23, 2013 10:12

Re: Salmon in the pan

about 2 minutes / part. if it seems thicker, you can leave it on the first part for 3 minutes.

Daniela 3 years ago - 6 December 2014 17:40

Re: Salmon in the pan

My husband accidentally bought smoked salmon. I don't like it. Can I fry it? will it be good or do I ruin it? thanks

Ioana 3 years ago - December 8, 2014 07:50

Re: Salmon in the pan

Daniela, you can use it in food. Here are the first 4 recipes with smoked salmon: [link]

Corydon 3 years ago - 16 December 2014 15:55

Re: Salmon in the pan

It's done! Now I devour it, on the computer..I'm almost done with it and I want to mention that the last 5 minutes I had a continuous orgasm: X: X: X..It's simple to do but awesome.

ioana manzat 3 years ago - 31 December 2014 13:22

Re: Salmon in the pan

salmon looks deadly. I also want to make sure that I bought a horseshoe type and I don't have sea salt, can I season it with fine normal salt? wait for response

Ioana 3 years ago - 31 December 2014 13:41

Re: Salmon in the pan

yes, put normal salt. frying time will be shorter because the slices are thinner than the fillets.

Nicoleta a year ago - 10 February 2016 17:42

Re: Salmon in the pan

Hello! I have two salmon fillets about 300 g each. About how long to fry them?

Ioana a year ago - 10 February 2016 17:50

Re: Salmon in the pan

on the first part (with the skin down) until you see on the edge that 2/3 of the thickness has turned white. then turn and fry for a few more minutes. sting with a knife in the thickest part if you don't see any pink in the center it's ready.
In general, you can follow the times given in this recipe, but the visual clues I told you about are the safest.

Grilled salmon with lemon sauce

Today we served a light, good and healthy meal for lunch: grilled salmon served with a wonderful lemon sauce, along with a simple vegetable garnish. Although salmon is an expensive fish, from time to time it is worth indulging in, especially since it should not be bought in large quantities but exactly as much as we need at a meal.

I only cooked for two people and I will tell you the quantities used by me (increase the quantities depending on the number of people).

Video: Laks med hvit saus, gulrøtter og poteter (January 2022).