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Lemon Caper Salmon

Ingredients

  • 1 kg whole salmon fillet, skin on
  • ½ stick of butter
  • 2 lemons (1 juiced + zested, 1 sliced into thin rounds)
  • 1 small jar capers
  • salt and pepper

Instructions

  1. Preheat your oven to 425°F (220°C)

    Line a baking tray with parchment paper or foil for easy cleanup.

  2. Prepare the salmon

    Check for any pin bones and remove with tweezers or your fingers.

    Pat the salmon dry with paper towels, then season both sides with salt and pepper.

  3. Prepare the lemons:

    Zest one lemon and set the zest aside.

    Juice the same lemon and set the juice aside.

    Slice the second lemon into thin rounds to layer on top of the salmon later.

  4. Make the lemon-caper butter

    In a small saucepan, gently melt half the butter (about 30g). Add in the lemon juice, zest, and drained capers. Let it bubble for about a minute, then remove from heat.

  5. Layer the flavor:

    Pour half of the lemon-caper butter into the bottom of the tray, creating a rich base.

    Lay the salmon on top, skin-side down.

    Dot the top of the salmon with the remaining cold butter cubes.

    Drizzle the remaining sauce over the top of the fish, making sure those capers are evenly spread.

  6. Bake

    Roast the salmon for 16–20 minutes, or until it flakes easily with a fork and is just cooked through in the center. (Cooking time may vary depending on thickness.)

  7. Serve

    Spoon any extra sauce from the pan over the salmon before serving.

    Optional: garnish with fresh herbs or lemon slices for an extra pop!

Recipe Video