Grilled Salmon with Herbed Caper Sauce

2 - 11
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Serve this with rice or quinoa to help absorb all of the delicious sauce.


Cooking spray

5 spray(s)

Fresh parsley

½ cup(s), leaves

Fresh oregano

2 tbsp(s), leaves


1½ tbsp(s), drained

Uncooked shallot(s)

½ small

Red wine vinegar

1 tbsp(s)


8 fl oz

Garlic clove(s)

1 clove(s), large, chopped

Crushed red pepper flakes

¼ tsp(s)

Olive oil

2 tbsp(s)

Uncooked farmed skinless salmon fillet(s)

20 oz, Use skin-on 4 - 5 ounce fillets

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)


  1. In a food processor, puree parsley, oregano, capers, shallot, vinegar, water, garlic, and red pepper flakes. With motor running, add oil. Transfer sauce to a bowl.
  2. Sprinkle salmon with salt and pepper. Spray a large ridged grill pan with nonstick spray and set over medium-high heat. Add salmon and cook, turning once, until just opaque in centre, about 6 minutes.
  3. Remove skin and place salmon on a platter or divide among 4 plats. Drizzle evenly with sauce.
  4. Per serving - 1 salmon fillet and 22 ml (1 1/2 tbsp) sauce.