This dish is deeply Sicilian, not because it’s complicated, but because it follows the rhythm of how food is cooked on the island. Fish, lemon, capers, olive oil, these are everyday ingredients in Sicily, especially near the coast, where meals are built around what’s fresh and simple.
Nonna makes this salmon the same way she was taught: slowly, in one pot, letting the vegetables melt into a sauce and the fish cook gently without rushing.
If you’d like to see exactly how Nonna prepares this salmon she walks through the whole recipe in her latest YouTube video.
👉 Watch Nonna’s Salmon with Capers & Lemon on YouTube
Click here to watch the full video and cook along with Nonna.
Ingredients
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Fresh salmon fillets
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Cherry tomatoes
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Onion
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Garlic
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Lemon
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Capers
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Fresh parsley
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Salt, to taste
Instructions
Season the salmon
Lightly salt the salmon fillets on both sides and set them aside while you prepare the vegetables.
Prepare the vegetables
Chop the onion and garlic.
Cut the cherry tomatoes into four pieces.
Nonna tip: Cutting the tomatoes into quarters helps them release more juice and creates a richer sauce.
Make the soffritto
In a pot over medium-low heat, add a generous drizzle of Papa Vince Extra Virgin Olive Oil.
Add the onion, garlic, and cherry tomatoes. Season lightly with salt and cook gently, stirring occasionally.
Cook slowly
After about 5 minutes, once the vegetables have softened and become fragrant, place the pre-seasoned salmon into the pot.
Add the capers directly into the soffritto.
Add the lemon
Squeeze fresh lemon juice over everything.
Nonna tip: Roll the lemon firmly on the counter before cutting it, this softens it and helps release more juice.
Simmer gently
Lower the heat, cover the pot with a lid, and let everything cook slowly.
Check regularly and add a little water as needed to prevent sticking. This will also help create a light, flavorful sauce.
Finish and serve
Once the salmon is cooked through and tender, turn off the heat.
Sprinkle with freshly chopped parsley and serve warm, spooning the sauce over the salmon.
