If you want a restaurant-quality dish that’s surprisingly quick to prepare, crispy-skinned salmon with a lemon-caper beurre blanc is an excellent choice.
It sounds elegant, and while it may feel restaurant-worthy, the technique is straightforward and achievable at home with a little attention. I’ve taken the classic beurre blanc and brightened it with capers and a squeeze of lemon. Paired with perfectly pan-fried salmon with ultra-crispy skin, this makes a great choice for date night or any special meal.
How to Make Salmon with Lemon-Caper Beurre Blanc
You can make this dish from start to finish in under 30 minutes. Keep in mind most of that time is active cooking, and the salmon and sauce should be served right away, so have your mise en place ready before you start.
Pat the fillets dry and season them. Cut chilled butter into small pats, finely mince a shallot, and measure the wine, vinegar, capers and lemon juice so everything is at hand.
Start the sauce by combining the white wine, sherry vinegar and shallot in a small saucepan set over medium-high heat. Bring to a gentle simmer and reduce until only a small amount of liquid—about a couple of teaspoons—remains. This reduction concentrates the flavor and forms the base of the beurre blanc.
While the reduction is working, heat a large skillet over medium-high heat and add a thin film of neutral oil (canola, grapeseed or similar). Let the oil shimmer but not smoke. Place the salmon fillets skin-side down and resist the urge to move them; leaving them undisturbed allows the skin to crisp nicely.
Cook the salmon skin-side down until the fish is about two-thirds cooked through or until an instant-read thermometer reads roughly 40°C/104°F. Flip the fillets and finish until the interior reaches about 50°C/122°F for a moist medium doneness. Remove the salmon and let it rest skin-side up so the skin stays crisp.
To finish the beurre blanc, return to the reduced wine mixture and start adding the cold butter, one pat at a time, whisking constantly. Each piece should melt and emulsify into the sauce before adding the next. Continue until all the butter is incorporated and the sauce is smooth and glossy.
Beurre blanc is similar in texture to a hollandaise but without egg yolks, making it easier to stabilize. When the sauce is fully emulsified, remove it from the heat and whisk in the lemon juice and drained capers. Adjust seasoning with salt and pepper to taste.
To serve and preserve the salmon’s crisp skin, spoon the beurre blanc onto the plate first, then set the fillet on top with the skin facing up. The sauce beneath adds richness and brightness from the lemon and capers without making the skin soggy.
Salmon Beurre Blanc with Capers & Lemon
Ingredients
- 600 g (21 oz) salmon fillets skin-on, cut into 4 fillets
- 90 ml (⅓ cup) dry white wine
- 30 ml (2 tbsp) sherry vinegar (see note)
- 1 shallot minced
- 150 g (10 tbsp) unsalted butter chilled & cut into 1cm (½in) pieces
- 20 g (2 tbsp) capers drained & rinsed
- 30 ml (2 tbsp) lemon juice
Instructions
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Pat the salmon fillets dry with paper towels and season all sides generously with salt. Set aside.
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Add the wine, vinegar and shallot to a small saucepan and set over medium-low heat. Bring to a simmer and reduce until only a couple of tablespoons of liquid remain, about 3–5 minutes.
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Once reduced, add a piece of chilled butter and whisk constantly until it melts into the reduction. Continue adding butter, one piece at a time, whisking until the sauce is emulsified and smooth. Remove from the heat and set aside.
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Heat a large non-stick or well-seasoned skillet over medium-high and add 2 tbsp neutral oil. Once shimmering, place the salmon skin-side down and cook until the skin is deeply browned and the fish reads about 40°C/104°F, roughly 5–7 minutes. Flip and cook until the interior reaches 50°C/122°F. Remove from the pan and rest skin-side up while you finish the sauce.
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Return the sauce to low heat and whisk to warm it. Stir in the drained capers and lemon juice, then taste and adjust seasoning with salt and pepper if needed.
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Remove from heat and spoon the sauce onto plates. Place the salmon fillets on top with the skin facing up and serve immediately.
Notes
- I like the depth sherry vinegar adds, but you can substitute white wine vinegar, red wine vinegar or apple cider vinegar if preferred.
Nutrition
Salmon with beurre blanc looks elevated but is surprisingly accessible. With a little practice you’ll be comfortable making this classic sauce and serving a beautiful, crisp-skinned fillet at home.
Want to try salmon with lemon & caper beurre blanc or have questions about the method? Leave a comment below.
