Salmon with Capers, Rosemary and Lemon – {Five Ingredient Friday}

Salmon with Rosemary, Capers and Lemon Marsala

Salmon with Rosemary, Capers and Lemon

Five Ingredient Friday is here again, this time with a fabulous Salmon recipe. Poached in Marsala and topped with rosemary, capers and lemon zest it is full of flavour, ready in minutes, and perfect for a Lenten Friday.  

For a while, I was on a real salmon kick; I was making it constantly. I think poor Mr. Saucy really got sick of it. It was with a bit of trepidation that I made this dish, thinking I may not have waited long enough to reintroduce salmon to our diet. Fortunately, he loved it!

While I often poach fish in wine, the Marsala I used for this salmon made a distinct difference in the flavour of the fish, compared to using a dry white wine. Since Marsala has so many uses, from drinking (as an apéritif, as a dessert wine, paired with cheeses or fruit) to uses in cooking (in desserts such as tiramisu or zabaglione; Marsala chicken, risotto dishes, in sauces or as a reduction), it is handy to have in your kitchen. I always keep a bottle specifically for cooking, along with sherry, vermouth and brandy. The Marsala I used was a Superiore, meaning it was aged at least two years.

Only the zest of the lemon was used for the cooking of this recipe, but I reserved the lemon to squeezed the juice over the salmon just before serving. The combination of the briny capers and the tang of the lemon was fresh and bright; along with the woodiness of the rosemary and the oak aged Marsala, the flavours were fantastic.  Salmon, being naturally fatty, I didn’t use any additional oil; really, it wasn’t needed.

Since this is a Five Ingredient Friday dish, here are your five ingredients:

        • Salmon fillets
        • Rosemary (fresh)
        • Lemon zest and juice
        • Capers
        • Marsala wine

This is definitely one we will have again and again. I hope you’ll try it!


Salmon with Capers, Rosemary and Lemon
Poached in Marsala and topped with rosemary, capers and lemon zest it is full of flavour, ready in minutes, and perfect for a Lenten Friday.
Recipe type: Entree
  • 2 (6-ounce) salmon fillets
  • 1 teaspoon fresh rosemary leaves, minced
  • Zest and juice of one lemon
  • 2 teaspoons capers
  • ½ cup Marsala wine (or white wine)
  • salt and ground black pepper, to taste
  1. Place the salmon fillets in a shallow baking dish (with a lid), or you could make a foil pouch.
  2. Season each piece of salmon with salt and pepper, lemon zest, rosemary and a teaspoon of capers on each piece.
  3. Pour the Marsala into the baking dish and cover.
  4. Place the baking dish into a preheated 350 degree F oven and bake for about 15 minutes (depending on the thickness of the fillet).
  5. Remove from oven, squeeze lemon juice over the fillets and serve.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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