Salmon with Champagne-Caper Vinaigrette Recipe

Other Fish Recipes


  • ½ cup plus 2 Tbs Olive Oil
  • ¼ C Chopped Shallots
  • 1 Tbs Minced garlic
  • 3 Tbs Champagne Vinegar
  • 1-2 Tbs Lemon juice
  • 1 Tbs Dijon mustard
  • 2 Tbs Capers, drained
  • 2 Tsp Chopped fresh tarragon
  • Salt and Pepper to taste
  • 4 portions Salmon in 6 oz portions
  • 2 Tbs Chopped Italian parsley


  • Pour ½ cup olive oil into a 12 inch frying pan over medium-high heat. When hot, add shallots and garlic and stir often until limp but not brown (about 2 minutes).
  • Scrape into a blender or food processor and add vinegar, lemon juice, and mustard.
  • Whirl until smooth.
  • Pour mixture into a bowl or pitcher and stir in capers, tarragon, and salt and pepper to taste.
  • Preheat oven to 375 degrees F.
  • Rinse salmon portions and pat dry.
  • Sprinkle portions all over with salt and pepper.
  • Heat remaining 2 TBS olive oil in same frying pan over medium-high heat.
  • Add salmon, skin side up, and cook until browned on the bottom (about 3 minutes).
  • Turn salmon over, then transfer pan to the oven.
  • Bake just until the fish is opaque throughout (about 5 to 7 minutes).
  • Transfer salmon to plates, drizzle with a little vinaigrette, and sprinkle with parsley.
  • Serve remaining vinaigrette at the table to add to taste.
  • Serves 4

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