caught in my head: roasted salmon with citrus & capers

roasted salmon with citrus & capers | everybody likes sandwiches

In our neighbourhood, we’ve got a wonderful fish market that carries only sustainable, high quality fish. So when I had a recent hankering for salmon, I had the fish monger slice me up a couple fillets. On my walk home, I started playing over in my mind different ways that I could prepare the salmon. It’s kind of funny because a friend told me that for a while he’d spot me out in the neighbourhood and would say hi, but I’d never respond. He thought I was ignoring him. I wasn’t. I think he just didn’t try hard enough. Either that, or I was mulling over salmon recipes in my head.

It was one of those rare, gorgeous sunny winter days and I had a little skip to my step. It was beautiful outside and inside of my head, I was slowly putting together dinner. I was in my happy place. My first concern was to keep the recipe simple and let the flavours shine. This was a costly slab of fish, so there was no need to hide it under heavy sauces or flavours. My normal go-to salmon (or trout) recipe is this slightly asian one with soy, blood orange and ginger. It’s simple, no doubt, but I wanted something different. Instead, I started with salty, brined capers. Sharp red onion and local garlic that came wrapped in beautiful purple papery skin came next. And I discovered half a lemon and half an orange in the fridge. Yes! I was sure the flavour combination would be perfect. And it was. The salmon was served with my favorite arugula salad, mashed potatoes and some steamed brussels sprouts. We cracked open a nice bottle of chilled white wine and ate happily.

roasted salmon with citrus & capers | everybody likes sandwiches

I cooked the salmon in a cast iron skillet which isn’t necessary for this dish to work. Use a baking sheet or your favorite oven dish. The parchment paper liner makes clean-up a snap.

17 comments to “caught in my head: roasted salmon with citrus & capers”

  1. 1
    Joanne (Bijoux)   February 26, 2013 at 8:12 pm

    This salmon recipe is so reminiscent of Sicilian cooking. Yum, it’s the capers for sure. I’m so jealous of your access to fresh, sustainable fish. I haven’t enjoy fresh fish in a while. It’s so darn costly here. I get wild Pacific canned salmon or frozen. I don’t even want to touch fresh Atlantic salmon.

  2. 2
    Marissa   February 26, 2013 at 8:22 pm

    I’m really craving salmon and this looks so good. I love the combo of ingredients – capers, red onion, citrus. Perfect!

  3. 3
    Joanne   February 27, 2013 at 3:34 am

    I love capers and citrus with salmon! A perfect pairing.

  4. 4
    Amanda @ Once Upon a Recipe   February 27, 2013 at 8:01 am

    Well this looks pretty freakin’ perfect. Yum!

  5. 5
    kickpleat   February 27, 2013 at 12:29 pm

    Totally true, Joanne! I’m pretty lucky because another sustainable seafood shop opened up in the adjoining neighbourhood! I’ll have to walk over and check it out. I too don’t buy Atlantic salmon.

    Thanks Marissa, I totally get the craving too 🙂

    Thanks Joanne, I agree – love capers & citrus!!

    Amanda, thanks!!

  6. 6
    Nicole   February 28, 2013 at 8:10 am

    I wish I had access to fresh fish like that, too! My dream would be to live near the water and pick my seafood up from the docks 🙂 This simple preparation sounds excellent for enhancing a beautiful piece of fish!

  7. 7
    kickpleat   February 28, 2013 at 8:32 am

    Well Nicole, then you should come to Vancouver. On Saturdays there’s Fisherman’s Warf on Granville Island that is close to downtown – where you buy fish right on the docks. And a 25 minute drive away is the little fishing village of Steveston with a great fish market where you buy fish off the boats. We’re pretty lucky out here!!

  8. 8
    Kate   March 1, 2013 at 4:41 am

    I’ve never thought to cook salmon in a cast iron skillet! What a good idea. Plus, capers and lemon are always a win with seafood.

  9. 9
    Caterina   March 4, 2013 at 5:10 am

    This is AMAZING! I made this last night – so easy to prepare and the salmon comes out so moist and flavourful. The capers, citrus and red onion are a great combination.

  10. 10
    Bryan   March 6, 2013 at 9:03 am

    Looks wonderful! Got to love salmon with red onions and capers.

  11. 11
    Nicole   March 6, 2013 at 10:56 am

    It looks like I need to plan a visit! 🙂

  12. 12
    Kasey   March 7, 2013 at 9:53 pm

    Citrus + salmon = one of my favorite combos. I can only imagine the beautiful cuts of salmon you get up in Vancouver! x

  13. 13
    kickpleat   March 11, 2013 at 11:10 am

    Kate, I’ve made salmon in a cast iron skillet before without using parchment and it works out fine. I just wanted easy clean up!

    Caterina, so glad you enjoyed it.

    Thanks Bryan.

    Nicole, c’mon up!!

    Thanks Kasey, it’s a great combo here.

  14. 14
    Ibbs   March 23, 2013 at 11:55 am

    The colour of that salmon is just mesmerising! I love what you’ve done with making the salmon do all the work and pair it up with capers, onion, and citrus to keep it light.
    Yum yum yum x x x

  15. 15
    kickpleat   March 25, 2013 at 2:21 pm

    Ibbs, yes, wild salmon is so bright and gorgeous in colour!! Thanks 🙂

  16. 16
    Ibbs   April 16, 2013 at 4:51 pm

    Made these myself for lunch, super delicious!! And really easy too 🙂
    Thanks x x

  17. 17
    kickpleat   April 18, 2013 at 11:35 am

    Ibbs, so glad you enjoyed it!

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