I have been preparing this recipe for at least 20 years now. It is my standard recipe for salmon when I am basically too tired to do anything else! And yes, that is happening more and more since I am fast approaching middle age. (In my book, old age begins around age 95!) And of course, this recipe is really, really good. (If it weren’t delicious, I don’t care how easy it was to prepare, it just wouldn’t be happening at Chez Carr!)

And when I say easy, I mean easy. The only hard part is squeezing the lemon, and really, how difficult is that? Of course, you do have to drain the capers, but again……..

So if you too love salmon but get weary of firing up the BBQ or preparing a tartar sauce or aioli to liven the flavor up a bit, or just simply want to get dinner on the table as soon as possible, give this recipe a go. Truly, if it were any easier or quicker to prepare, it might be considered fast food and bring down the wrath of “Slow Food” proponents everywhere!

• 2 T. butter
• 2 T. fresh lemon juice
• ¼ tsp. Worcestershire sauce
• 1½ tsp. finely chopped fresh dill or ½ tsp. dried dill weed
• ¼ tsp. seasoned salt
• freshly ground black pepper
• 1 T. capers, drained
• 1-1½ lb. salmon fillet

Combine butter, lemon juice, Worcestershire sauce, dill, salt, pepper, and capers in a medium large covered fry pan and heat until butter melted. Place salmon, skin side up in pan. Cover and poach over low heat for 15 to 20 minutes or until flesh is flaky when tested with a fork.

Before serving, gently lift off the skin and discard.

Turn the fish so that both sides are coated with the sauce.

Serve immediately.