Salmon 3 Ways

Salmon with capers and lemon

When everybody will be planning for the holidays Turkey or Ham, I will be planning my Holiday with Salmon with capers and lemon, serve with a Greek Salad.  “Of all the fish in the sea, I am so glad you swam to me”.


32 oz piece of salmon

1 whole lemon, sliced thin

1 tbsp capers


Salt and freshly ground pepper

1 tbsp fresh thyme

Olive oil, for drizzling

Salmon, slices of lemon, capers and garlic


Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet.  Generously season salmon with salt and pepper.  Arrange capers on the Salmon, and top with sliced lemon, thyme, and garlic.

Place baking sheet in a cold oven, then turn heat to 400 degrees F.  Bake for 25 minutes.

Serve immediately with a Greek Salad

Greek Salad Dressing

2 Tablespoon extra virgin olive oil (per person)
2 tsp red wine vinegar or balsamic vinegar
a dash of dry oregano
1/2 fresh lemon juice
Dash Sea salt

In a bowl, whisk the extra virgin olive oil and red wine vinegar or balsamic vinegar (which my favorite is the balsamic vinegar), lemon, sea salt, and dry oregano. Put in a small jar and shake it again I love to dip sourdough bread into the leftover dressing. It’s yummy and healthy.

Olive Oil and Vinegar

Salmon with Rosemary

Makes: 2 fillets

2 salmon fillets
1 cup of flour (I use almond flour) for dredging
2 tbsp butter
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock/broth
1 teaspoon cornstarch
3-4 tbsp fresh lemon juice
3 tbsp capers
1/2 cup heavy cream
2-4 tbsp chopped rosemary
Lemon slices and rosemary for garnish

Preparation: Season both sides of salmon well with salt and pepper. In a shallow dish, add the flour. Dredge salmon and shake off excess.

In a large skillet, melt butter and oil together over medium-high heat. Add salmon, skin side down, and sauté for 4 minutes on each side, or until the salmon is done to your liking. Transfer salmon to a plate and set aside.

Add garlic to the pan and sauté for about one minute. Add white wine and bring to a boil while scraping off the bits on the bottom of the pan. Add stock or broth, plus lemon juice and continue to cook.

Combine cornstarch and 2 tbsp of broth in a bowl and stir to dissolve any clumps..Pour mixture into the pan, stirring for about a minute or until thickened. Add cream and stir. Add capers and rosemary and return salmon to pan. Garnish with lemons, capers and herbs and happy eating!

Baked Tarragon Crusted Salmon recipes by Heghineh Cooking Show


2 ½  lbs salmon fillet
1 garlic clove
6-7 oz fresh tarragon
5-7 oz fresh dill
Salt, black , white and red pepper, ground coriander to taste
1-2 tbs lemon zest
4-5 tbs oil
Bake at 380°F degrees preheated oven 25-35 minutes