Healthy eating is easier to execute when you’re on your own. But it’s difficult not to break habits around people that aren’t necessarily keen on clean eating. So how does one continue to eat healthy when they have friends over or live with other people? Well, it’s easy, make healthy food taste so good, that the smell alone convinces them to give it a try. Like Jacques Pepin did to me with this Jacques Pepin salmon recipe. Let’s try it!

Jacques Pepin Salmon Grenobloise Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner Meal, Main Course
Cuisine French
Servings 4 people
Calories 140 kcal


  • 4 salmon fillets, skin on
  • 1.5 tbsp  canola oil, or any other vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 slices slices white bread croutons, (around 1 cup)
  • 4 tbsp fresh lemon juice
  • 2 tbsp drained capers
  • 1 tbsp red wine vinegar
  • 2 tsp minced fresh chives
  • 2 tbsp butter, unsalted


  • Heat a pan and add the oil to it
  • Once hot, add the croutons to the pan
  • Stir occasionally to make sure they have browned perfectly on all sides
  • Once browned and crispy, transfer the croutons to a bowl and set it aside
  • Season the salmon fillets with salt and pepper on both sides
  • Now place them skin side down on the same pan you used for the croutons
  • Cook the fish uncovered for about 3 minutes over medium to high heat 
  • Then cover and cook for another 2 minutes
  • Once cooked, transfer the cooked salmon fillets on a warm platter, skin side up
  • Sprinkle the salmon with the prepared croutons, lemon flesh, capers, and chives
  • Now take the pan again and make sure you discard any remaining fat and clean it with a paper towel
  • Then add the butter to the pan and cook it on medium heat until browned
  • Once browned, add the red wine vinegar and mix them both together
  • Once mixed, immediately pour over this glaze on top of the salmon fillets
  • Serve right away and Enjoy!

Tips for this recipe

  • You can use any other fish fillet of your choice for this recipe, salmon just happens to have the best texture!
  • You can use pre-made croutons for this recipe if you want to save time, but freshly made ones are obviously better
  • Browning the butter is an essential part of the process as it adds more depth to the overall flavor of the dish
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And we’re done. It’s a simple yet tasty and healthy Jacques Pepin salmon recipe. You have got to give it a try!

Dishes That Go Well With This Recipe!

This salmon dish makes a pretty hearty meal on its own, but if you want, you can serve it with an additional side dish for a more complete meal. We love having this salmon with some brown rice, fried spinach, a fresh salad, noodles, and even pasta

If you’re preparing a healthy meal, why stop at the mains only? Why not finish off the meal with a healthy yet scrumptious dessert?! We love this almond cream pie or this almond cake since you can make them ahead of time and serve later without any worries!

More Salmon Recipes by Famous Chefs!

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Who Is Jacques Pepin?

Jacques is a French chef better known for his many appearances on national and international cooking shows such as More Fast Food My Way, Heart, and Soul, and Cooking at Home

Cooking runs in Jaques’ family. His first exposure to the culinary world was in his parents’ restaurant, Le Pelican. At the age of 13, he began his formal apprenticeship and then went on to work in Paris, being trained under professional chefs. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle.

Later in 1959, he moved to the USA and worked at New York’s Le Pavillion. He then also earned an M.A degree in French literature from Columbia University. 

Jaques began his television debut by starring in the infamous Jaques and Julia cooking show, which ran for 22 years and earned the best national cooking show in 2001. Later, Jacques continued to host cooking shows and write cooking books.

Today, he holds three of the French government’s highest honors: he is a Chevalier de L’ Ordre National de la Légion d’Honneur, Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992).