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Salmon Skewers w Lemon Caper Sauce

salmon skewers with lemon caper sauce



2 t fresh oregano, chopped

2 t Opito Bay Manuka Smoked sea salt

½ t dried chilli flakes

1.0 – 1.2kg boneless salmon pieces

3 lemons, very thinly sliced into rounds

3 T olive oil

Lemon caper sauce:

1/3 C drained capers, rinsed

1 ½ T fresh lemon juice

1 T chicken stock

2 t lemon zest

90g unsalted butter, cut into cubes

2 T fresh flat-leaf parsley, chopped



Prepare the barbecue for medium heat. In a small bowl, mix the oregano, salt, and chilli flakes. Set aside.

Beginning and ending with the salmon, thread the salmon and lemon slices alternately, onto pairs of parallel skewers. Coat with the oil and season with the oregano mixture. Barbecue, turning occasionally, for 5-8 minutes, or until salmon pieces are still rosy in the centre.

Meanwhile, in a heavy medium saucepan, combine the capers, lemon juice, stock, and zest and bring to a boil over medium-high heat. Swirl the pan to combine the flavours. Whisk the butter into the sauce. Spoon the sauce over the salmon, garnish with the parsley, and serve.


Serves 8.

Recipe adapted from


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