Baked Salmon with Lemon Caper Butter is an easy family dinner!
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 Baked Salmon with Lemon Caper Butter , 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.
Salmon can be tricky in our home. Ryan and I usually prefer white fish, especially cod. That being said, we do live in the pacific northwest so I am always trying to find ways to get more salmon into our diet. Plus it has all of those good Omega 3’s in it, which is a plus.
When it comes to cooking salmon, grilling it, smoking it, baking it and pan frying are all great ways to get some added salmon to your diet. And just like the cooking techniques there are lots of ways to use salmon. I like eating it in salads in summer. It is also great in pastas. And of course, baked and slathered with lemon caper butter.
I was very tempted to use the coveted Copper River Salmon for this Baked Salmon with Lemon Caper Butter but I couldn’t bring myself to pay $30.00 a pound. Instead, I decided to go buy the Wild Alaskan King Salmon. It was a little less expensive but still has a wonderful, buttery flavor.
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!
Baked Salmon with Lemon Caper ButterPrint Recipe
- 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.