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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemons and capers go together really well. And butter makes everything better, usually. Bringing the three ingredients into this easy sauce offers a delicious finishing touch for simple preparations such as baked, grilled, or broiled fish, shrimp, or chicken. This quick weeknight lemon caper sauce isn’t fancy, but it somehow makes even the most basic turkey or veal cutlets, or baked chicken or tuna, feel a little bit more special. It comes together in a flash, using ingredients you may already have on hand.
However, if you’ve never had capers, most supermarkets will have them. They are the unopened flower buds of the caper bush, and they bring a tangy, floral, and almost briny or salty taste to whatever they’re paired with. They’re sold in small jars and can usually be found in the grocery store near other condiments or sometimes with specialty Italian ingredients, depending on the store.
Capers can be rinsed (or not) before using, depending on the recipe specifications, and need to be stored in the fridge once the jar is opened. They happen to pair especially well with chicken (think chicken piccata), and can completely transform the most basic of salmon dishes. They appear a lot in Italian cooking and also are great with other kinds of pasta dishes and pickled with other foods. They’re dark green and some people say they taste a little like green olives; if you’re in a pinch, you can substitute one for the other.
The recipe makes enough sauce for about four generous servings, and it can be scaled up to serve more.
Click Play to See This Simple Lemon Caper Sauce Recipe Come Together
“This is a bright lemony sauce that is simple and quick to make. It’s the perfect finishing touch to sautéed fish or grilled chicken cutlets. Be sure to add a pinch of salt to even out the lemon butter flavor.” —Joan Velush
2 teaspoons capers, drained
4 tablespoons (2-ounces) unsalted butter
1 small clove garlic, minced
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 to 2 teaspoons finely chopped parsley
Kosher salt, to taste
Gather the ingredients.
Melt the butter in a small skillet or sauté pan over low heat.
Add the garlic, lemon zest and juice, and the capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.
Add the chopped fresh parsley and salt to taste. Stir and remove from the heat.
Drizzle the warm sauce over cooked shrimp, fish, potatoes, chicken, or turkey and serve immediately. Enjoy.
How to Use Lemon Caper Sauce
This sauce is incredibly versatile and pairs well with many chicken, seafood, and fish recipes. Try these:
Salmon with Lemon Caper Sauce
Broiled Tuna Steaks
Classic Sole Dore Seafood Dish
How to Store Lemon Caper Sauce
This sauce can be made up to three days ahead of time if you cover and keep it in the refrigerator. You can also store any leftovers in a similar fashion.
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