Salmon with Green Peppercorn


  • 1 1/4 pounds wild salmon fillet (see Tip), skinned and cut into 4 portions
  • 1/4 teaspoon plus a pinch of salt, divided
  • 2 teaspoons canola oil
  • 1/4 cup lemon juice
  • 4 teaspoons unsalted butter, cut into small pieces
  • 1 teaspoon green peppercorns in vinegar, rinsed and crushed


  1. Sprinkle salmon pieces with 1/4 teaspoon salt.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total.
  4. Divide among 4 plates.
  5. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce.
  6. Top each portion of fish with sauce (about 2 teaspoons each).

This is tomorrow’s dinner, I am doing my meal planning for the week and this seems so easy and simple that I cannot wait to try it. I will definitely take pictures of it for those of you who are interested in seeing what it looks like.

One Response

  1. Mmm … think I might try thos with Arctic Char!

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