Salmon with Hollandaise Sauce

Chris never seems to like it when I make fish, so tonight I thought I would venture into unchartered territory and make something seemingly difficult: Hollandaise sauce. What I found was this: the only trick is to keep whisking for about ten minutes and serve immidiately! With glass of white wine, this makes a perfect meal!



  • 1 pound thawed frozen salmon
  • 1 tbsp olive oil
  • 1 stick of butter
  • 3 egg yolks
  • 1/2 lemon, juiced
  • salt
  • pepper to taste
  • pinch of cayenne


Preheat the oven to 200c/400f. Place the thawed salmon on a baking sheet with the olive oil and season with salt and pepper and cook in oven for about 15 minutes. Over a pot of simmering water, whisk egg yolks with lemon juice and seasonings and add the butter one tablespoon at a time whisking constantly for about ten minutes. The sauce should be thick and the salmon should be done once with sauce is done. Serve with capers on top.


Nutrition for 1/4 of recipe

400 calories

31 (g) fat

5.2 (g) carbs

25.2 (g) protein

Leave a Reply

Your email address will not be published. Required fields are marked *