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Salmon with Caper Sauce
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Salmon with Caper Sauce

Course Main Course
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


  1. Lay the salmon fillets in a shallow ovenproof dish. Add the bay leaf, peppercorns, vinegar, and stock.

  2. 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.

  3. Transfer the fish to warmed serving plates, cover, and keep warm.

  4. Strain the cooking liquid into a saucepan. Stir in the cream, capers, dill and chives and seasoning to taste.

  5. Blend the cornstarch with the milk. Add to the saucepan and heat, stirring, until thickened slightly. Boil for 1 minute.

  6. Spoon the sauce over the salmon and garnish with dill sprigs.

Recipe Notes

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.