Seared Salmon with Green Peppercorn Sauce for Two

Seared Salmon with Green Peppercorn Sauce for Two

3 Reviews
From: EatingWell Magazine, September/October 2012

In this recipe for two, a simple sauce of piquant green peppercorns, lemon juice and butter tops seared salmon. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.

Ingredients 2 servings

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  • 8-10 ounces wild salmon fillet (see Tip), skinned and cut into 2 portions
  • ⅛ teaspoon plus a pinch of salt, divided
  • 1 teaspoon canola oil
  • ⅛ cup lemon juice
  • 2 teaspoons unsalted butter, cut into small pieces
  • ½ teaspoon green peppercorns in vinegar, rinsed, crushed with the side of a knife


  • Active

  • Ready In

  1. Sprinkle salmon pieces with ⅛ teaspoon salt
  2. Heat oil in a small nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 2 plates. 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. Top each portion of fish with sauce (about 2 teaspoons each).
  • Tip: Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
  • To skin salmon, place fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition information

  • Per serving: 193 calories; 10 g fat(4 g sat); 0 g fiber; 1 g carbohydrates; 23 g protein; 16 mcg folate; 63 mg cholesterol; 0 g sugars; 0 g added sugars; 286 IU vitamin A; 7 mg vitamin C; 47 mg calcium; 1 mg iron; 292 mg sodium; 439 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4½ lean meat, 1 fat

Reviews 3

January 20, 2014
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By: EatingWell User
Delicious I've tried this with dried green peppercorns and with the ones in vinegar, and the dried ones are best. Smash 'em up with a mortar and pestle and then mix with the lemon juice. Great taste, and the buttery sauce is perfect on the salmon. This has become one of our staples. Pros: Excellent, easy recipe Cons: None
June 02, 2013
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By: EatingWell User
Excellent and easy I had to use dry green peppercorns because I couldn't find any in vinegar. It turned out well, though. I smashed up the peppercorns in a mortar and pestle, then added them to the lemon juice. The sauce cooks quickly. Yummy! We'll have this again.
January 12, 2013
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By: CAgirlinIA
Isn't awesome enough? If you like salmon TRY THIS RECIPE! Pros: This is a perfect recipe! Tasty, easy, fast.....good enough for company assuming your company likes Cons: Can't think of one.
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