Pan-Seared Salmon with Capers and Green Peppercorns
Created by Laura Fraser, adapted from Olives, Anchovies and Capers (Chronicle Books)
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