• 1 Cup All-Purpose Flour
  • 1/3 Cup White Cooking Wine
  • 1 Lemon (Juiced)
  • 1 TBSP Fresh Thyme
  • 1 TBSP Water
  • 2 Cups Chicken Broth
  • 2 TBSP Capers
  • 2 TBSP Olive Oil
  • 2 TSP Cornstarch
  • 3 Garlic Cloves (Minced)
  • 4 Salmon Fillets (Skinless)
  • Salt & Pepper (to Taste)


Pepper and salt fillets. Use a bowl or plate to coat each side of the fillets with flour. 

Add oil to a skillet pan, add salmon and cook on medium heat on each side until golden. Remove from heat and set aside.

In a separate small bowl, mix cornstarch and water together. Set aside.

In the skillet pan, saute garlic for a few seconds. Add juice, broth, wine and whisk together. Add capers and thyme. Stir well. Slowly fold in your small bowl mixture. Simmer until thickened and add fillets. Serve hot.


  • Compliments pasta or rice.
  • Cook time on each side is approximately 3 – 6 minutes.
  • Great meal served in minutes of preparation and cooking.
  • We use low sodium chicken broth.
  • You may substitute 1 TBSP fresh thyme for 1 TSP dry thyme.

Served with long grain wild rice.

Hi, I’m Janet

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