• 4 (6-ounce) skinless salmon fillets
  • Salt and pepper, to taste
  • ¼ cup butter
  • 4 garlic cloves, minced
  • ⅓ cup white grape juice
  • 1 teaspoon cornstarch
  • 1 cup low-sodium chicken stock
  • 2 large, fresh lemons, one juiced and zested
  • ¼ cup capers, drained
  • ¼ cup parsley, chopped



  1. Sprinkle both sides of the salmon fillet with salt and pepper.
  2. Melt the butter in a large, cast iron pan over medium-high heat.
  3. Add the salmon and cook for 5 minutes on each side, or until the salmon flakes easily.
  4. Remove the salmon and cover with tented tin foil.
  5. Add the garlic and sauté for 1 minute, then add the white grape juice and bring to a boil, making sure to scrape any brown bits from the pan.
  6. Boil down until most of the liquid evaporates.
  7. Mix the cornstarch with the chicken stock.
  8. Add the lemon juice and lemon zest. Cook to a boil until thickened.
  9. Add the salmon back into the pan, then sprinkle with capers and parsley.
  10. Serve immediately over rice, quinoa, or vegetables.


Calories 370 (200 from fat)
Total fat 22g
Saturated fat 9g
Cholesterol 125mg
Sodium 430mg
Carbohydrate 7g (1g dietary fiber, 4g sugar)
Protein 35g


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