I’m all for the easy recipes that are bursting with flavor and this one is a lemon explosion- add some sumac to it too and its pure perfection. It’s coated in butter which makes it melt in your mouth and the creamy lemon caper sauce is just the cherry on top. Perfect recipe for a quick lunch/dinner or even better for hosting.
FOR THE LEMON LOVERS
There’s lemon juice in the melted butter mixture as well as lemon pepper. Then some lemon zest in the creamy caper sauce. To all of that- throw in some capers which has that extra tang and…See what I mean by lemon explosion?
HOSTING
If you are hosting this summer, grab yourself the large 2-3 pound piece of salmon and make this! It’s a crowd pleaser. Serve it with a side of arugula salad or leave it as is for everyone to break off pieces and place on the side of their plate. Trust me!
ALL ITEMS SEEN IN THIS VIDEO CAN BE FOUND HERE:
SUMAC LEMON + CAPER SALMON
Ingredients
SALMON
- 1.5 lb large piece or 4 filets
- sumac sprinkled on fish
- salt sprinkled on fish
BUTTER MIXTURE
- 1 stick butter melted (8 tbsp)
- 1 tsp sumac
- 1 tsp lemon pepper
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 lemon juiced
CREAMY CAPER SAUCE
- reserved butter mixture
- 4 oz capers can
- 1 tsp lemon zest
- 1/2 cup heavy cream
GARNISH
- arugula
- charred lemons
Instructions
- preheat oven to 375
SALMON
- season salmon with sumac and salt
BUTTER MIXTURE
- combine all seasoning into melted butter and mix
- brush SOME of this mixture onto the salmon making sure you coat it generously. reserve the rest
- place into the oven for 18-20 minutes
CREAMY CAPER SAUCE
- on medium heat place butter mixture into a pan
- add the capers, lemon zest, and cream
- allow for it to come to a full boil
- lower to low heat and allow this to thicken for 2-3 minutes
ASSEMBLE
- top creamy caper sauce over cooked salmon
- serve with a side of arugula salad and some charred lemons OR as is
