Salmon With Lemon- Butter -Caper Sauce

Made this recipe many times now and absolutely love the sauce. Thank you for sharing, definitely a keeper!

Loved it, took someones advice and replaced water with lemon juice and added some dill otherwise stuck to the recipe. I might use a little less butter next time to be a little more healthy.

I did make some additions: I put lemon juice in step 5 rather than water, it wasn't necessary, between the vinegar (I used white balsamic) and zest it was tart enough, although the sub didn't make it too tart or lemony. I did put 1 T refrigerated minced garlic with the green onion I used insead of shallot. I dusted the salmon with granulated garlic and powdered rosemary and basil and sprinkled with smoked kosher salt instead of table salt, I forgot the pepper, didn't miss it. I think the butter (I used no-salt butter) could be reduced by nearly half, there was a lot left in the bottom of the dish. Serving size was generous, we only ate half, but I served a hearty pasta side dish, asparagus and a spinach fruit salad with it. 20 minutes in my convection oven at 400 degrees was perfect, it was flaky and moist. Delicious! A definate do-again!

Absolutely delicious.

This is just a beurre blanc. It is a classic sauce everyone should know. It is delicate. The shallot works as the emulsifier. This recipe is classic, but you could just use the white wine and lemon jusice and skip the vinegar. But try this classic version.