May in the Northwest means the start of salmon season and as a result wild salmon is available pretty much everywhere. So when my friend mentioned to me that I didn’t have enough fish recipes on my blog, I figured now was the perfect time to do some experimenting. For this recipe, I simply seasoned salmon fillets with salt and pepper and placed lemon slices on top before baking them in the oven. Once they were perfectly cooked, I topped them with a quick lemon caper butter.
I was very tempted to use the coveted Copper River Salmon for this recipe but I couldn’t bring myself to pay $30.00 a pound so I decided to go with the Wild Alaskan King Salmon, which was a little less expensive but still has a wonderful, buttery flavor.
Lemon Caper Butter
Ryan took one bite of this salmon and said "This is really good! I didn't know I liked salmon so much!" He then quickly devoured the rest of his portion and a little of mine. I hope you all enjoy it just as much! :) Enjoy!
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My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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