Sockeye salmon with caper butter

Bart is making this wild sockeye salmon from Alaska, from the Kenai River, where these beauties are caught. Perfectly prepared with a buttery caper sauce.

Preparation method:

Heat a skillet over medium heat. Add the olive oil.

uit de koekenpan na 3-4 minuten. ChatGPT zei: Sprinkle the salmon with a pinch of salt. Cook the salmon skin-side down for 3 to 4 minutes. Flip the salmon and let the butter melt in the pan. Spoon the butter over the salmon. Remove the salmon from the skillet after 3-4 minutes.

Add the garlic, lemon juice and zest, capers, and a pinch of black pepper to the butter. Stir well.

Remove the mixture from the heat and add the parsley to the butter.

Serve the salmon with the caper butter. Enjoy!