Pan-Seared Salmon with Capers and Green Peppercorns
Created by Laura Fraser, adapted from Olives, Anchovies and Capers (Chronicle Books)
Tangy, elusive and slightly salty, capers pep up your palate and add great flavor to this delicious dish!
Servings: Serves 4
  • 1/2 teaspoon salt
  • 4 skinless salmon fillets (about 6 ounces each)
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup dry white wine
  • 1/3 cup fresh lemon juice
  • 2 tablespoons capers , rinsed and drained
  • 1 tablespoon brine-packed green peppercorns
  • Directions
    Sprinkle the salt in a heavy nonstick skillet and heat over medium-high heat until a drop of water sizzles when it touches the pan. Add the salmon and sear each side about 1 minute. Reduce the heat to low, sprinkle the salmon with pepper, then pour in the wine and 2 tablespoons of the lemon juice. Cover and cook until the salmon is opaque throughout, about 9 to 11 minutes, depending on thickness. Transfer the salmon to warmed individual plates or to a platter.

    Add the remaining lemon juice, capers and peppercorns to the skillet and cook, stirring, about 2 minutes. Pour the pan juices evenly over the salmon and serve at once.

    Recommended ingredients: Brine-packed green peppercorns are slightly less pungent and have a softer texture than other peppercorn varieties. They are available at specialty food shops or online at or


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