1 cup water
1 tablespoon lemon juice
1/4 cup chicken broth
4 4-ounce salmon fillets
1 tablespoon butter
1 tablespoon capers
Black pepper, to taste
Chopped Italian (flat) parsley, for garnish
Cooked noodles, rice, or steamed vegetables (optional)
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Season with pepper and sprinkle with parsley. Spoon sauce over fish. Serve on a bed of cooked noodles, rice or steamed vegetables if desired.