Crockpot Salmon with Fresh Herb Caper Relish
- 1 lemon, sliced ¼ inch thick
- 2 tablespoons fresh parsley, stems removed and reserved
- 2 tablespoons fresh dill, stems removed and reserved
- ¼ cup dry white wine (alternately 1 Tbs white vinegar mixed with 3 Tbs water)
- 4 (6-ounce) skin-on salmon fillets, 1 to 1 ½ inches thick
- Salt and pepper
- 1 small shallot, minced
- 2 tablespoons capers, rinsed and minced
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1 tablespoon extra-virgin olive oil
- Fold sheet of aluminum to fit into bottom of the slow cooker with a 1-2 inch lip all around to keep liquids in.
- Arrange lemon slices in bottom of slow cooker and scatter reserved herb stems over lemon.
- Pour wine into slow cooker.
- Add water until liquid is level with the top of the lemon slices.
- Season salmon with salt and pepper and place skin-side down in the slow cooker on top of the lemon slices.
- Cover slow cooker and cook on low setting until salmon is opaque and registers 135F.
- Begin checking for doneness after 1 hour.
- Salmon may take 1-2 hours to cook, depending on size of the pieces and the slow cooker.
- After salmon is cooked through, discard cooking liquid and serve immediately with herb caper relish.
- While salmon is cooking, mince parsley and dill leaves.
- Mix together with minced shallot, capers, honey, vinegar, and olive oil.
- Season with salt and pepper to taste.
- Cover and allow relish to sit at room temperature until salmon is finished cooking.
- Serve with cooked salmon.
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!
Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods. Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition. When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.
Summer is almost upon us, and that means time to fire up the grill and keep your kitchen cool!
Brookshire Brothers' Market carries a wide array of Angus Pride steaks and Trident Alaskan salmon fillets perfect for a special dinner or a family get-together. A little herb compound butter right at the end of cooking steaks or salmon fillets will add some extra richness and flavor! Our favorite compound butter recipe below includes lemon zest for a burst of freshness in every bite and is also fantastic spread on toasted crusty bread. Look below for some great tips on cooking the perfect steak or piece of salmon. Happy Grilling!
Lemon, Herb, and Garlic Compound Butter
1 lb salted butter, softened
2 lemons, zested and juiced
4 garlic cloves, minced
1 bunch fresh parsley, stems removed and finely chopped
1 teaspoon red pepper flakes
1 teaspoon dried minced onion
½ teaspoon dried thyme leaves
In a medium bowl, add softened butter, lemon zest, lemon juice, minced garlic, chopped parsley, and all seasonings. Beat with a whisk or large spoon until completely mixed. Store in an airtight container in the refrigerator for up to two weeks.
NOTE: For easier slicing – Lay a square of Saran Wrap or cling film flat on the counter. Add softened butter and shape into a log with a 1” to 1 ½” diameter. Roll up in the cling film keeping it in the log shape. Refrigerate until ready to use; or freeze for up to six months.
7 Tips for Grilling the Perfect Steak!
- Buy good quality meat! If you are unsure about what cut of meat to use for grilling, ask any of our friendly meat cutters, and they can help you find the perfect steak!
- Season the steak with salt and black pepper and let come to room temperature before grilling so it cooks more evenly.
- Preheat your grill to high heat before cooking!
- Sear steaks over high heat for 1 minute per side before moving steaks to indirect medium heat to finish cooking to desired doneness. Searing locks in the juices and will give you great grill marks.
- Use tongs to turn your steaks instead of a grill fork. Puncturing the steak with a fork allows juices to escape causing a dry steak!
- In the last 1 minute of cooking, lay a piece of herb butter on each steak and allow to melt.
- Remove steaks from grill and cover with a piece of foil. Allow steaks to rest for 5-10 minutes before serving to absorb juices, butter, and seasonings.
7 Tips for Grilling the Perfect Salmon!
- Before grilling salmon, rinse the fillets with cool water and pat dry with paper towels.
- If your salmon fillets have the skin on, cook the fillets with the skin side up first, leave the skin on while grilling and remove it after cooking. This helps the fillets stay together during cooking.
- Preheat your charcoal or gas grill to medium heat before grilling.
- Place salmon on well-greased grill racks, in well-greased grill baskets, or well-greased sheets of heavy-duty aluminum foil directly over coals or heat. This ensures that the fish doesn’t stick and fall apart during cooking.
- Turn the fish only once halfway through cooking to limit the chance it might fall apart.
- Test the fish with a fork at the thickest part to check doneness. Salmon will be opaque and flake easily when fully cooked.
- Remove from the grill and add a piece of herb butter on top of each fillet right before serving.
Click here to see other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.