Salmon with Creamy Caper Sauce

  • Serves: 4; 3 ounces fish and 2 tablespoons sauce per serving


If you need immediate elegance, you can depend on this dish. While the salmon cooks, toss the sauce together. Then sit back and enjoy your guests.


Vegetable oil spray
4 salmon fillets with skin (about 5 ounces each)
1/4 teaspoon pepper
Creamy Caper Sauce
1/3 cup fat-free or low-fat plain yogurt
2 tablespoons capers, rinsed and drained
2 teaspoons fat-free milk
1 teaspoon dried dillweed, crumbled
3/4 teaspoon stone-ground Dijon mustard
1/2 medium garlic clove, minced
1/4 teaspoon coarsely ground pepper

Cooking Instructions

Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Lightly spray with vegetable oil spray.

Rinse the fish and pat dry with paper towels. Place the fish with the skin side down on the baking sheet. Sprinkle with 1/4 teaspoon pepper.

Bake, uncovered, for 18 to 20 minutes, or until the fish flakes easily when tested with a fork and is opaque in the center.

Meanwhile, in a small bowl, stir together the sauce ingredients.

To serve, place the fish on plates. Spoon 2 tablespoons sauce over each fillet.

Cook’s Tip: Lining the baking sheet with aluminum foil will make cleanup easy.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
4 g
Saturated Fat
.5 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
1 g
59 mg
230 mg
3 g
2 g
24 g

Dietary Exchanges

3 lean meat   

This recipe is reprinted with permission from American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.