Best Poached Salmon With Caper Butter Sauce Recipes

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GARLIC POACHED SALMON WITH CREAMY LEMON CAPER SAUCE



Garlic Poached Salmon with Creamy Lemon Caper Sauce image

This garlic poached salmon is fast, easy, and smothered in a healthy, yogurt-based creamy lemon caper sauce! This will be your new favorite way to eat salmon.

Provided by Elizabeth Lindemann

Categories     Fish

Time 20m

Number Of Ingredients 12

1 lb. salmon filets (portioned into 4 pieces)
1 cup white wine (divided)
2 cloves garlic (minced)
kosher salt (to taste)
black pepper (to taste)
juice and zest of one lemon
1 tablespoon extra-virgin olive oil
1/2 small onion (finely diced)
1 tablespoon butter
1 tablespoon fresh dill
1 tablespoon capers (drained and rinsed)
1/2 cup Greek yogurt

Steps:

  • In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
  • Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
  • Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
  • Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
  • Add the remaining clove of minced garlic, stir for one minute or until fragrant.
  • Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
  • Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
  • Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
  • Serve sauce over salmon.

Nutrition Facts : Calories 289 kcal, Carbohydrate 4 g, Protein 25 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 143 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

POACHED SALMON WITH LEMON-CAPER HERB SAUCE



Poached Salmon with Lemon-Caper Herb Sauce image

Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

2 carrots, cut into 1/4-inch rounds
1 leek, trimmed, well washed, cut into 1/4-inch rounds
1 lemon, cut into 1/4-inch rounds
4 sprigs fresh thyme
10 sprigs fresh flat-leaf parsley
1 dried bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole coriander
2 tablespoons coarse salt
1 cup dry white wine
4 6- to 8-ounce salmon steaks
Lemon Caper Herb Sauce
Watercress and Cucumber Salad

Steps:

  • Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.

SALMON TWO WAYS WITH CAPER SAUCE



Salmon Two Ways with Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 32

4 skinless salmon fillets (about 6 ounces each)
Salt and ground black pepper
1/2 cup panko breadcrumbs
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons olive oil
1 potato, peeled and cut into small cubes
1 onion, chopped
1 red bell pepper, chopped
4 ounces sliced smoked salmon, chopped
2 tablespoons capers
Salt and ground black pepper
2 thick slices pumpernickel bread, cut into cubes
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1 small shallot, diced
1/2 teaspoon salt
Good pinch of ground black pepper
1 small cucumber, peeled and cut into cubes
2 tomatoes, cut into cubes
1/2 red onion, thinly sliced
1 tablespoon chopped fresh dill
2 tablespoons olive oil
1 shallot, minced
4 tablespoons (1/2 stick) unsalted butter, cut into cubes
1 tablespoon capers
1 tablespoon chopped fresh dill
1/2 lemon
Salt and ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
  • Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
  • For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
  • To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
  • In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
  • For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
  • To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.

POACHED SALMON WITH IRISH BUTTER SAUCE



Poached Salmon with Irish Butter Sauce image

For maximum flavor, we cook the salmon in the time-honoured way: by placing it in boiling salted water.

Provided by Food Network

Categories     main-dish

Yield Serves 8

Number Of Ingredients 10

2 1/2 pounds (1.12 kilograms) center cut of fresh salmon
Water
Salt
2 egg yolks
1 dessertspoon cold water
4 ounces (110 grams) butter, diced
Approximately 1 teaspoon lemon juice
1/4 ounce (8 grams) butter
Salt and freshly ground pepper
Sprigs of watercress or flat parsley

Steps:

  • Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.
  • Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
  • To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.

SEARED SALMON WITH MUSTARD-CAPER BUTTER



Seared Salmon with Mustard-Caper Butter image

Butter flavored with mustard and capers adds to salmon's lusciousness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 9

6 tablespoons unsalted butter, softened
2 tablespoons drained capers, coarsely chopped
4 1/2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
2 teaspoons grainy mustard
Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish
Freshly ground pepper
4 salmon fillets (6 to 7 ounces each), skinned
Coarse salt
1 tablespoon vegetable oil

Steps:

  • Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
  • Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

POACHED SALMON WITH CAPER-BUTTER SAUCE



POACHED SALMON WITH CAPER-BUTTER SAUCE image

Number Of Ingredients 10

Ingredients
2 tablespoons extra-virgin olive oil
2 medium shallots, very finely chopped
1 1/4 cups dry white wine
1 stick cold unsalted butter, cut into tablespoons
1 tablespoon capers, drained and rinsed
Salt and freshly ground pepper
2 cups water
Four 6- to 7-ounce skinless salmon fillets
2 cups shredded romaine lettuce

Steps:

  • 1. In a small skillet, heat the olive oil. Add the shallots and cook over low heat until softened, about 4 minutes. Add 3/4 cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes. Reduce the heat to moderate. Remove the skillet from the heat and whisk in the butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm. Stir in the capers and season with salt and pepper. 2. In a large skillet, combine the water with the remaining 1/2 cup of wine and bring to a boil. Season the salmon fillets with salt and pepper and add them to the skillet. Simmer very gently over low heat, turning once, until just cooked through, about 4 minutes per side. 3. When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; do not let it boil. Spread the shredded lettuce on plates. Using a slotted spatula, remove the salmon fillets from the skillet and quickly pat them dry with a paper towel, then set them on the lettuce. Pour the caper-butter sauce over the salmon fillets and serve.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

POACHED SALMON WITH CAPER SAUCE



Poached Salmon with Caper Sauce image

We love poached salmon and with the caper sauce it is delicious. If you like Salmon and Capers try this.

Provided by Barb G.

Categories     Savory

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 salmon steaks or 4 other fish steaks
1 cup chicken broth
1/4 cup dry white wine
1 dash pepper
4 slices lemons
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons drained capers

Steps:

  • Rinse fish and pat dry with paper towels.
  • In a 10-inch skillet combine chicken broth, wine, and pepper.
  • Bring to boiling; reduce heat.
  • Place fish in skillet; place lemon slices atop fish.
  • Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
  • Remove fish and lemon; Keep fish warm.
  • Discard lemon.
  • Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
  • Stir together water and cornstarch; stir into broth mixture.
  • Stir in capers.
  • Cook and stir until thickened and bubbly.
  • Cook and stir 1 minute more.
  • Spoon sauce over fish and serve.

Nutrition Facts : Calories 210.3, Fat 11.2, SaturatedFat 2.3, Cholesterol 59, Sodium 292.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 21.2

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