From Zero to Hero: Herbed Salmon with Capers Recipe

7 months ago

herbed salmon with capers

Not all heroes wear capes; sometimes they’re found in your favorite dish to add a burst of flavors. These heroes are called capers, unripened flower buds from the Mediterranean. For this recipe, herbed salmon gets lemony and briny once mixed with capers.


Herbed Salmon with Capers
Makes 6-7 servings


4 Tbsps Extra virgin olive oil

½ kilo Whole Norwegian salmon fillet (skin on)

  • Salt and ground black pepper

⅓ cup Garlic, crushed and minced

½ tsp Dried rosemary

½ tsp Dried oregano

1 tsp Ground turmeric

⅓ cup White wine

½ cup Plain yogurt

⅓ cup Pitted green olives, chopped

⅓ cup Capers
•Assorted mixed vegetables


  1. Pour extra virgin olive oil over salmon. Season with salt and pepper.
  2. Spread minced garlic, rosemary, oregano, and turmeric all over the salmon.
  3. On a heated grill pan or non-stick pan over medium heat, place the salmon skin down and make sure that the pan is hot enough that you hear it sizzle. Cook on each side for about 1-2 minutes. Remove immediately.
  4. Pour some white wine into the pan to help gather all the salmon oil and flavors. Toss in mixed vegetables and pan-roast until done.
  1. To plate, place salmon and vegetables on the dish. Drizzle yogurt over the salmon, but do not cover the entire fish so that you see the color contrast between the white yogurt and the pink salmon.
  2. Sprinkle capers and olives over the yogurt. Place in an oven to keep it warm. Just before serving, garnish with fresh herbs. Serve with roasted marble potatoes and pan roasted vegetables.


Recipe by Sabrina Artadi
Photographed by Zac Moran


See for yourself the wonders that capers can do

Bagel Bites

Lobster Roll

Linguini with Sardines

Sardine Pasta

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