Salmon with Lemon & Capers; flowers

I love salmon.

Mon mari likes it – which is actually saying a lot because he claims to hate all fish.

He particularly likes it when he can cook it outside on the grill.

Sadly, for both of us, that is not always possible with unreliable spring weather.

Pan-fried is a close second.

Add capers and he’s happy.

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Salmon with Lemon & Capers

Pan-Fried Salmon with capers and a simple herb sauce.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Skillet


  • 2 salmon fillets, 12oz (360gr) total
  • 1 lemon
  • 1 tbs capers
  • 1 tbs chives, fresh or dried
  • 1 tsp olive oil
  • 1 tsp butter
  • White Wine / Herb Sauce:
  • 1/3 cup (3oz, 90ml) chicken broth
  • 1/3 cup (3oz, 90ml) white wine
  • 1 tsp fresh or dried dill weed (leaves – not seeds)
  • 1 tbs fresh or dried chives
  • 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
  • 1/3 cup (3oz, 90ml) plain or Greek yogurt


  • Slice lemon, 4 – 6 slices, remove pips.
  • Heat butter and oil in large non-stick skillet over medium-high heat.
  • Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown.
  • Turn skin side down.
  • Lay the sliced lemon on top of the salmon and sprinkle with capers and chives.
  • Turn the heat to low, cover and let finish cooking, 5 – 10 minutes, depending on thickness.
  • When done, using a spatula, slide the filets off of the skin.
  • Make sauce:
  • In a small saucepan over medium heat bring wine and broth to a boil.
  • Mix cornstarch in water and stir into simmering stock.
  • Cook until slightly thickened.
  • Remove from heat and stir in herbs and yogurt.
  • Cover and keep warm until serving.
  • To serve:
  • Spoon some Herb Sauce on each plate or a small platter.
  • Lay salmon on top.
  • Spoon capers and lemon slices on salmon.


Salmon is done when it loses the bright color and becomes more opaque. Be careful not to cook too long.


  • Serving Size: 1/2 recipe
  • Calories: 404
  • Sugar: 5.2 g
  • Sodium: 349.2 mg
  • Fat: 17.9 g
  • Saturated Fat: 4.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.5 g
  • Fiber: 0.7 g
  • Protein: 39 g
  • Cholesterol: 105.6 mg

Keywords: salmon, fried salmon, capers

Salmon, Chives & Capers

A few years ago France started promoting wild flower fields.

I have no idea what the details are or how it works or why the farmers do it…. I just know it’s pretty.

Well – I also know it’s to provide flowers for the bees as honey is a big part of the local economy.

This is a field that our ‘wood guy’ owns. You can see his current supply of wood stacked up just inside the tree line – ready for summer deliveries.

Some people have beautifully arranged gardens and flower beds. Others just drop a few plants wherever.

I loved these iris by the side of a barn on the road:

The yellow iris were so big and so bright…. But this was all there was.

A little beauty….

4 thoughts on “Salmon with Lemon & Capers; flowers”

  1. Oh, my! Is there an extra seat at your table? I love salmon and this is perfect! My favorite way to eat it.

    My daffodils were trying so very hard. They really were. They were bright and happy and open wide…and then it snowed Thursday night. I might have to get on a plane and go somewhere warm for a couple days. I am freezing constantly and still using my heated mattress pad at night because I just can’t warm up. My plants are trying to come up and it’s too cold for me to go out and try to do any spring maintenance.

    • Poor flowers – they do try but it’s hard to fight the cold. I think we’ve passed it, now but the French don’t tempt fate until after May 15th/ The ‘Ice’ saint’s day. I don’t get it but I always follow the farmers….

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