Saturday, October 15, 2011


I made this recipe for supper one Sunday night.  I adapted this recipe from one of the many recipes produced by Bonnie Stern.   This recipe is a play on lemon piccata chicken.  Instead of making chicken piccata, you can make salmon piccata or halibut piccata.  I like the flavours of lemon, butter and capers.  I served the salmon with brown rice and added a bit of lemon piccata sauce to the rice on my plate.  Simply delicious.

Lemon sauce being made.

Baked salmon just out of the oven.

Lemon piccata sauce spooned over the fish and served with rice.


2 pounds (1 kg) of salmon fillet
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried rosemary or dried thyme
salt and pepper

3 tbsp butter, divided
1 small green onion, chopped
2 tbsp lemon juice
1 tbsp capers, rinsed and drained
salt and pepper to taste


Place salmon on parchment paper lined baking sheet.  In a small bowl, mix the oil, 1 tbsp lemon juice, rosemary or thyme and salt and pepper.  Using a basting brush, baste the fillet with the sauce.  Place the salmon in a 375 to 400 degree F oven and cook for about 20 minutes, depending on the thickness of the salmon.

In a small frying pan, melt the 2 tbsp of butter on medium heat and add the shallot.  Cook for 2 to 3 minutes. Add the lemon juice and capers, season with salt and pepper and cook for another minute.  Remove from the burner and stir in the remaining 1 tbsp butter.  Let the butter melt in the pan.

Place the fish on a serving plate and spoon the butter mixture over the salmon.  Serves 4 to 5 people.

Adapted from Bonnie Stern "Friday Night Dinners".

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