Grilled Salmon With Capers, Chilli & Chives

10 mins prep time

5 mins cooking time

2 servings

9 ingredients

9 Ingredients:

  • 2 x 150g - salmon portions (skin off, pin boned and cut even)
  • 10 ml - Jingilli extra virgin olive oil
  • to taste - salt flakes and freshly cracked black pepper
  • ½ small - bird's eye chilli (sliced thin)
  • 1 tablespoon - small baby capers
  • 2 tablespoons - lemon juice
  • 20 g - unsalted cold butter
  • 2 tablespoons - chopped continental parsley and chives
  • 2 portions - wasabi flavoured creamed potatoes


Heat a heavy non stick pan and add the olive oil.

Season the salmon and cook on high until you have a good colour. This should take no more than three minutes. Turn the salmon over and add the sliced chilli, capers and lemon juice to the pan.

Grill for only 1 minute, then turn off the heat and add in the butter, spooning over the salmon until creamy, then add in the chopped parsley and chives.

Present on the creamed potatoes.