Recipe Details
Parsley is an herb often overlooked. A few sprigs effectively address garnishing requirements, while a sprinkling of chopped leaves imparts a vibrant pop of green to elevate nearly any dish. Yet parsley is capable of assuming a more prominent role—serving as the primary component of a sauce. In this recipe, flat-leaf parsley is combined with capers, scallions, and garlic to create a sharp, verdant sauce for salmon, which offers an ideal counterbalance to the fish’s richness.
User Reviews
- Author: [Unspecified]
Review: Use good, fresh salmon and the results are great. Oh, and double the lemon!
Date Published: October 24, 2017, 23:29:15 UTC
- Author: Tom
Review: I left out the garlic; the scallions were sharp enough on their own. I also let the sauce (including the lemon juice, salt, and pepper) rest for a few minutes before cooking the fish. It was delicate and wonderful, and there is lots of sauce left for other adventures. I'll go bold with the garlic sometime again, but this was a great first foray.
Date Published: October 24, 2017, 23:18:30 UTC
- Author: Rosalie
Review: This was delicious. First, I felt that 1/3 cup of olive oil was too much. I reduced it by half and let the oil with the parsley and capers, lemon, etc. sit a bit before adding it onto the salmon. I did not grill or broil the salmon—I baked it. I used fresh Wild Alaskan Salmon.
Date Published: October 1, 2017, 13:03:09 UTC
- Author: lib
Review: 400 degrees for 15-20m
Date Published: February 17, 2019, 01:09:29 UTC
- Author: Strphanie Camarillo
Review: Unless you dislike cilantro.
Date Published: January 6, 2019, 18:10:46 UTC
- Author: Susan
Review: I think that anything that is good with parsley is better with cilantro. Simple substitution of cilantro for parsley in this recipe and the topping was excellent.
Date Published: January 6, 2019, 01:16:32 UTC
- Author: Cherrie
Review: I used wild salmon, which can tend to be dry—so if I do it again, I will reduce the cooking time or bake rather than broil. The sauce was very good, but as someone else said: double the lemon juice and most of the other ingredients if you want to make a nice ribbon of sauce on the salmon.
Date Published: October 1, 2017, 13:05:03 UTC
- Author: Keetwoman
Review: Oh mercy, this was both delicious and easy. Is there any felicity in the world better than a beautiful piece of salmon with a lovely fresh sauce? I think not.
Date Published: September 30, 2017, 00:59:36 UTC
- Author: Dahn
Review: Saute garlic
Date Published: October 1, 2017, 13:05:53 UTC
- Author: korrine
Review: This recipe is great. I grated a teaspoon of turmeric for an extra dimension of flavor. Highly recommend.
Date Published: March 13, 2018, 16:25:22 UTC
- Author: Lg
Review: Pound the sauce in a mortar and pestle; finish with charred lemon.
Date Published: February 6, 2019, 20:24:27 UTC
- Author: gweisberg
Review: I put this in the oven at 400°F for about 5 minutes per side. Unfortunately, the recipe does not specify oven temperature or cooking time—this might be helpful for cooks like me who are not so well versed in cook times!
Date Published: October 24, 2017, 00:21:17 UTC
Copyright Information
Copyright is held by NYT Cooking (Organization, @id: with a copyright year of 1996.