For the salmon
- 3 salmon fillets
- 1 tsp Italian herb seasoning (dried thyme, oregano, parsley, combined)
- Cracked black pepper
- Garlic salt (or just salt will do too)
- 1 tbsp lemon juice
For the sauce
- 1 tablespoon olive oil
- 3 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp capers, drained and rinsed
- 1 tsp lemon zest
- 2–3 tbsp lemon juice (depending on how sour you like your sauce to be)
- 2 tbsp dill
For the salmon
- Season the salmon fillets with the lemon juice, herb seasoning, black pepper and garlic salt.
- Heat a pan with 1 tbsp of olive oil and fry the salmon for 4-6 minutes on each side, depending on how well done you like your salmon to be.
- Alternatively, you may arrange the salmon on a greased baking sheet and bake at 350 degrees F for 15-20 minutes depending on the thickness.
For the sauce
- In another frying pan, add oil, butter and garlic. Cook for 30 seconds.
- Add capers lemon zest and lemon juice. Season with salt.
- Stir till it forms a creamy mixture.
- Remove from the flame and add dill.
- Spoon sauce over the fish, garnish with more dill and serve.
