Posted May 13, 2013
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.
Baked Salmon with Lemon Caper Butter Recipe
Salmon baked with a decadent lemon caper butter.
- 2 (5 ounce) salmon fillets
- kosher salt and pepper
- 4 lemon slices
- non-stick spray
Lemon Caper Butter
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons capers drained and rinsed
- 1/2 teaspoon lemon zest
- juice of 1/2 of a lemon
- kosher salt and fresh cracked pepper
- Preheat oven to 450 degrees.
- Line a baking sheet with aluminum foil and spray with non-stick spray.
- Place salmon fillets on the prepared baking sheet. (Note: I don't like the bones so I remove them. Some use needle-nose pliers, I used my finger nails but it did take me a little while). Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
- While salmon is cooking, in a small sauce pan, melt butter over medium heat. Once butter has melted add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.
- Remove lemon slices and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer fillet to a serving platter and spoon lemon caper butter over the top. Serve.
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!