Lemon Caper Salmon

I love cooking fish. Though I was never really a seafood fanatic before, ever since I tried cooking seafood at home I've been converted.  I hear people say they don't like fish--and I get not liking an overly fishy flavor--but with a mild fish like salmon or tilapia, you can season it any way you want and it absorbs the flavor.  I converted a couple of folks at my job a little while ago by bringing in some Tilapia Tacos to prove that fish can taste great in a number of different meals.  Plus, fish is great for your heart.

This time around I had 2 things to consider.  First, I had a small jar of capers I was trying to use up before they went bad.  Second, I had one salmon and one flounder fillet left.  That's when I found a salmon recipe I decided to use on both. Not only was the recipe simple, but it was great for keeping a clean kitchen because the fish cooked in tin foil on a grill pan.

First, I set up a good sized piece of tin foil and lied the fish on top.  I rinsed the fish fillets, then seasoned both sides with some olive oil, salt, pepper, and rosemary.  Then, I poured on the lemon juice, wine, and capers  I used dried rosemary in the recipe, and used just lemon juice since I did not have any fresh lemons at the time.

I sealed the foil packets by folding them over, then heated my cast iron grill pan to medium high and added the the packets on.

After the fillets cooked for about 10 minutes, I opened up the foil packets (carefully, of couse...there is tons of steam!) to find perfectly cooked fish fillets.

And a delicious salmon fillet was ready for the taking.

And after cooking the flounder the same way, I served the fish with some couscous.

First off, that cooking method is great!  The only thing better than cooking a meal that only uses one pan is a meal that dirties up zero.  The salmon was absolutely fantastic, and the flounder was good but I have to admit, the salmon won this round.

Lemon Caper Salmon Recipe


2 salmon fillets
2 tablespoons extra-virgin olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1 teaspoon rosemary
2 tablespoons lemon juice
1⁄4 cup marsala wine
2 teaspoons capers


Brush or spray both sides of salmon fillets with olive oil and sprinkle with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 1 tablespoon lemon juice, 2 tablespoons wine, and 1 teaspoon capers. Wrap up salmon tightly in the foil packets. Add foil packets to grill pan on medium high heat and cook for 8-10 minutes.

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