Lemon Caper Sauce for Salmon Cakes
Elevate your salmon cakes with this luscious Lemon Caper Sauce, a silky, flavor-packed accompaniment that's both zesty and creamy. Made with fresh lemon juice, aromatic shallots and garlic, briny capers, and a touch of heavy cream, this sauce strikes the perfect balance between tangy and rich. A hint of fresh parsley adds a burst of color and freshness, while the smooth texture is achieved by gently thickening with flour and stock. Ready in just 20 minutes, this easy sauce is the ultimate finishing touch for seafood lovers, complementing crispy salmon cakes with its vibrant, sophisticated flavors. Perfect for weeknight dinners or elegant entertaining, this sauce is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 small, finely minced Shallot
- 2 cloves, finely minced Garlic
- 1 tablespoon All-purpose flour
- 1 cup Chicken or vegetable stock
- 2 tablespoons Heavy cream
- 2 tablespoons, drained and rinsed Capers
- 2 tablespoons, freshly squeezed Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons, finely chopped Fresh parsley
- 0.25 teaspoon Salt
- 0.25 teaspoon, freshly ground Black pepper
Instructions
In a medium skillet, melt the unsalted butter over medium heat.
Add the minced shallot and garlic to the skillet. Sauté for 1-2 minutes until softened and fragrant, but not browned.
Sprinkle the flour evenly over the shallot and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste.
Gradually pour the chicken or vegetable stock into the skillet, whisking continuously to prevent lumps from forming. Cook for 2-3 minutes until the mixture begins to thicken.
Reduce the heat to low and stir in the heavy cream, ensuring the sauce is smooth and creamy.
Add the capers, lemon juice, and lemon zest to the sauce. Stir to combine and let cook for 1 minute to meld the flavors.
Season with salt and freshly ground black pepper, adjusting to taste.
Remove the skillet from heat and stir in the chopped parsley.
Serve warm over salmon cakes, garnishing with extra parsley or lemon slices if desired.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
