Salmon with Lemon Caper Sauce

5 from 1 reviews


  • 4 salmon fillets
  • 1/4 cup butter
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh lemon juice (this was about 1 lemon for me)
  • 2 tablespoons veggie stock
  • 2 tablespoons capers, drained


  1. Heat a large skillet over medium – medium high heat (a cast iron works great here) with some olive oil
  2. Season the flesh side of the salmon with salt and pepper (we will remove the skin eventually, so there’s no need to season that side)
  3. When the pan is hot, add your salmon fillets skin side down and cook for several minutes, until you can see that about half the fillet has turned an opaque very light pink color (you can look at the front or the side of the salmon and see the progress)
  4. When they are about half way cooked, flip them. Using a pair of tongs, remove the skin from all 4 fillets and discard. The skin should come off very easily in one piece since you’ve cooked it. Season the flesh that was underneath the skin with salt and pepper
  5. When the salmon has developed a golden brown sear, flip again just to get a quick sear on the side that originally had the skin on it. Remove to a plate and turn the heat down to low
  6. Add your butter and let it melt about half way and then stir in your minced garlic. Let this cook for about a minute or two and then add your lemon juice, veggie stock, and capers. Stir to combine and let this simmer for about 3-5 minutes, stirring occasionally
  7. Add the salmon fillets back into the sauce, spoon the sauce liberally over the salmon, and serve!


If you prefer your salmon more medium rare, reduce the cook time and don’t wait until the opaque light pink color has moved so far up the salmon before flipping.

This is delicious served with angel hair pasta, rice, or veggies! Our favorite way to eat it is with angel hair that we’ve sauced with an olive oil, lemon, and parmesan combo.