Salmon or Trout Genobloise

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"One of Lita's favorites"
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20 min. 4 servings
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Original recipe yields 4 servings



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  1. Heat frying pan. Pour in enough olive oil to just cover the bottom. Oil should be hot but not smoking.
  2. Season salmon filets with cayenne pepper, black pepper and salt to taste.
  3. Dredge filets in flour. Pat off excess.
  4. Saute filets 3 1/2 minutes each side and transfer to plate in warm oven.
  5. Drain oil from pan.
  6. Add chunk of butter the size of a walnut for each filet. When butter turns brown, not black, add 1 tablspoon of lemon juice for each filet.
  7. Add capers and chopped parsley. WArm and pour over salmon.