Fillets of salmon with dill and capers

fillets of salmon with capers and dill

Well…..happy new year everyone! Sorry for the absence from the blog but Christmas time is no time to go on a computer! I have been extremely busy and I’m only now getting back to some sort of normality and into cooking mood. Actually, that’s not quite true as I have spent a big part of my holidays cooking for a houseful of men! Anyway…..time to start experimenting in the kitchen again. Last night I tried this very simple salmon dish from the BBC Good food magazine. It was really simple but very tasty so I’ve decided to share it with you. And that’s what we want, us busy ladies with jobs: straightforward, no fuss recipes! By the way I had to look in the dictionary the Italian word for “dill”. I confess I didn’t know. Apparently it’s “aneto”. Not sure how common it is in Italy or whether it is readily available. It goes very well with fish and potato salads. Do you use it Candi? I really like it. Anyway, enough chatting. Let’s get cooking!


50 gr. butter (I used less)

4 salmon fillets

4 tbspoons capers, rinsed and drained

2 tbspoons lemon juice mixed with 6-8 tabspoons water

4 tspoons chopped dill


1 Place a frying pan on a medium-high heat. When it is just
hot, add a couple of knobs of butter, very quickly followed by the salmon –
with the presentation side down. Fry for 3-4 mins or until golden brown
underneath, then turn over, season with salt and pepper and fry for another
couple of minutes or until the fish is just cooked through. (The timing will
depend on the thickness of the salmon fillets and heat of the pan.)

2 Add the capers,along with the remaining butter and mixed lemon juice and water, and boil for 1
min. Season to taste, adding more lemon juice or water if necessary. Transfer
the salmon onto warmed plates, stir the chopped dill into the sauce and pour
over the fish to serve.

I served it with a nice salad and some boiled potatoes.


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1 Response to “Fillets of salmon with dill and capers”

  • O brava Lucina! Anche per me questo periodo di vacanze è stato molto occupato ai fornelli, cucina vera e non virtuale. Ma ci rifaremo. Stasera i due poli del blog si uniranno :) Evviva.
    Intanto, dill è aneto, hai ragione. Nella cucina italiana non è molto usato. Io lo adoro perché in Russia è come il prezzemolo (укроп) ed è indispensabile, appunto con i vari tipi di salmone ma anche con le patate o semplicemente da sgranocchiare a mazzetti mentre si mangia il resto. Da noi si trova a peso d’oro in vari supermarket. L’altro giorno ho visto un signore dall’aspetto un po’ nordico che si aggirava smarrito nell’angolino di un certo supermarket dove so che si trova spesso l’aneto. Mi sono rivolta a lui in russo e ci ho beccato. Ne abbiamo trovato un mazzetto sparuto insieme a un ciuffo di rosmarino (che c’entra poi) a 95 centesimi. Entrambi sconsolati l’abbiamo lasciato lì. Buon viaggio, Lucina!

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