Grilled salmon with herbed caper sauce
½ cup(s), loosely packed
2 Tbsp, leaves
1½ Tbsp, drained
½ small, chopped
1 medium clove(s), chopped
Red pepper flakes
Uncooked wild pink salmon fillet(s)
20 oz, 4 (5-ounce) skin-on fillets
- Puree parsley, oregano, capers, shallot, vinegar, water, garlic, and red pepper flakes in food processor. With motor running, add oil. Transfer sauce to bowl.
- Sprinkle salmon with salt and pepper. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Add salmon and cook, turning once, just until opaque in center, about 6 minutes.
- Remove skin and place salmon on platter or 4 plates. Drizzle evenly with sauce.
- Per serving (1 salmon fillet and 1½ tablespoons sauce)