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Ingredients
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Roasted Salmon
Lemon Caper Beurre Blanc
Method
Roasted Salmon
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and brush with 1 tablespoon olive oil to prevent sticking.
- 2
Season the salmon
Pat the salmon fillets dry with paper towels. Rub each fillet with the remaining 1 tablespoon olive oil. Sprinkle salt and black pepper evenly over the top. Lightly brush or rub the lemon juice and sprinkle the lemon zest over the fillets.
- 3
Roast
Place the salmon skin-side down on the prepared baking sheet spaced slightly apart. Roast in the preheated oven for 8–12 minutes, depending on thickness (about 10 minutes for 1-inch thick fillets) until the flesh is opaque and flakes easily with a fork and an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Remove from oven and let rest for 2 minutes.
Lemon Caper Beurre Blanc
- 4
Reduce shallots and wine
While the oven preheats (or while salmon roasts), add the minced shallots and white wine to a small saucepan over medium heat. Bring to a gentle simmer and cook until the liquid is reduced to about 2 tablespoons (roughly 6–8 minutes).
- 5
Add lemon and cream (optional)
Lower the heat to low. Stir in the lemon juice and, if using for extra stability, the heavy cream (1 teaspoon). Warm gently—do not boil—so the mixture is just above warm.
- 6
Mount with butter
Remove the pan from direct heat. Begin whisking in the cold cubed butter a few pieces at a time, whisking constantly until each addition has emulsified before adding more. Continue until all butter is incorporated and sauce is smooth and slightly thickened. If the sauce becomes too warm and separates, set the pan briefly over low heat and whisk vigorously, or remove from heat and whisk in a teaspoon of cold water to bring back emulsion.
- 7
Finish with capers and seasoning
Stir in the drained capers. Season the beurre blanc with salt and freshly ground black pepper to taste. Keep warm in a thermally insulated container or over the lowest possible heat, stirring occasionally. If the sauce sits and thickens further, whisk in a teaspoon of warm water or lemon juice to loosen before serving.
- 8
Serve
Place a roasted salmon fillet on each plate and spoon 1½–2 tablespoons of the lemon caper beurre blanc over the top of each fillet, with extra sauce on the side. Garnish with minced fresh dill or parsley if desired.