A simple sauce of piquant green peppercorns, lemon juice and butter tops this seared salmon recipe. 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2012




Ingredient Checklist


Instructions Checklist
  • Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large 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 4 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).



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 Facts

226 calories; protein 28.4g; carbohydrates 1.2g; dietary fiber 0.1g; sugars 0.4g; fat 11.4g; saturated fat 3.9g; cholesterol 76.4mg; vitamin a iu 327IU; vitamin c 7.6mg; folate 18.9mcg; calcium 57.8mg; iron 0.8mg; magnesium 40.8mg; potassium 543.1mg; sodium 269.3mg; thiamin 0.1mg.

Reviews (3)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
Are the green peppercorns the same as capers? Read More
Rating: 5 stars
Simple and elegant I would be happy to be served this dish in a restaurant. The method is very easy and the lemon butter sauce is simple but powerful and adds a lot fresher flavor by topping the fish at the end than if you had cooked it with lemon. I used sockeye salmon and had to skip the peppercorns since they aren't available here although I suspect they would make the dish better. Instead at service I topped with fresh ground black pepper. I served the salmon with a large green salad. If your picky eaters like salmon they will love this dish. Non-picky eaters will be pleased too. Pros: Easy to prepare Cons: Salmon takes at least twice as long to cook as stated Read More
Rating: 5 stars
Made this dish and it was absolutely amazing! I couldn t get the peppercorns in my area so I just used regular course ground pepper and it turned out perfect! My whole family loved this (even my picky boyfriend who only likes fish a certain way!) Read More
Rating: 1 stars
Can't believe you use Canola Oil - these crops are 99% genetically modified. Also no mention that salmon is predominantly farmed and thus full of antibiotics and chemicals. May need to rethink your definition of "healthy" Read More