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Seared salmon with lemon, capers, red onion and dill

Seared salmon with lemon, capers, red onion and dill

Recipe by Vilda Gonzalez

Seared salmon with lemon, capers, red onion and dill

Serves 1 for an easy and satisfying lunch, but can be scaled up if you’re intent on feeding others.


1 tin Fishwife smoked salmon

½ lemon, thinly sliced into rounds with seeds removed

½ small red onion, sliced into ¼ inch thick rings 

1 tbsp capers*

1 tbsp olive oil 

1 tbsp butter 

Dill and/or any other exciting garden herbs to garnish 


Heat a large skillet over medium heat. Add your butter and swirl it around the pan. Allow it to gently bubble and brown for a couple of minutes, until it turns a deeper golden hue and smells pleasantly toasty. Add the olive oil to the pan, and then add the sliced lemon and red onion in an even layer. You want every piece to have direct contact with the surface of the skillet, hence the importance of using one that’s large enough! Cook until the lemon is deeply caramelized and the onion has softened. Once the lemon has acquired its color, add the capers and let them mingle with their new friends for a minute or two. 

Meanwhile, heat a small skillet over medium high heat. When the skillet is hot, add a tin of smoked salmon directly to the pan - making sure to not let a drop of the precious tinned fat go to waste. Gently sear the salmon to warm it through. 

To serve, spoon the lemon-caper-onion trifecta over your warmed salmon and garnish with lots of dill. This is especially delicious served over a bed of herbed lemony rice, but would be equally tasty served alongside crispy potatoes or with satiny braised greens. 

*If you are using brined capers, simply dry them off a touch before adding them to the pan. If you are using salt packed capers, it is essential to soak them for at least 15 minutes (but preferably longer). If you skip this step then anything you cook with the capers will be unpalatably salty. After soaking, simply rinse and pat dry before use. 

Seared salmon with lemon, capers, red onion and dill


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