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Salmon with Caper Sauce
Caraluzzi's Recipes

Salmon with Caper Sauce

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Servings 4


For salmon:

  • 4 salmon fillets
  • 1 bay leaf
  • Few black peppercorns
  • 1 teaspoon white wine vinegar
  • 2/3 cup fish stock

For cream:

  • 3 tablespoons heavy cream
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon cornstarch
  • 2 tablespoons skimmed milk
  • Salt and pepper Try Caraluzzi's Sea Salt and Five Pepper Blend

To Garnish:

  • Fresh dill sprigs


  • Lay the salmon fillets in a shallow ovenproof dish. Add the bay leaf, peppercorns, vinegar, and stock.
  • Cover with foil and bake in a preheated oven at 350 degrees F for 15-20 minutes until the flesh is opaque and flakes easily when tested with a fork.
  • Transfer the fish to warmed serving plates, cover, and keep warm.
  • Strain the cooking liquid into a saucepan. Stir in the cream, capers, dill and chives and seasoning to taste.
  • Blend the cornstarch with the milk. Add to the saucepan and heat, stirring, until thickened slightly. Boil for 1 minute.
  • Spoon the sauce over the salmon and garnish with dill sprigs.


Best eaten with white potatoes.
Tip: The cooking of the salmon, as with most fish fillets, will depend on the thickness of the fish. The tail end of the salmon takes the least time to cook.