Baked Salmon with Lemon Caper Butter is an easy family dinner! Salmon baked to perfection and topped with decadent lemon caper butter.
This Baked Salmon with Lemon Caper Butter has been one of the most popular recipes on my blog since 2009. I figured it was time to revamp it with some new pictures and tips but I didn’t change the recipe because why mess with a good thing?
Not only is this a reader favorite, but this recipe is a family favorite too. I have always been a huge fan of salmon with capers. So it was a no brainer to make this Baked Salmon with a quick caper butter to drizzle over the top. The caper butter is everything. It’s buttery, lemony and has just the right amount of brininess from the capers. You’ll probably want to put it on all the things.
Let’s talk about what you’ll need to make it.
Baked Salmon with Caper Butter Ingredients:
One of the best things about this recipe, aside from the ease, is that you’ll only need a few ingredients.
- SALMON: Salmon is big here in the Pacific Northwest so there is always fresh wild salmon at the fish counter at my local grocery store. I recommend using fresh if you can, if you can only access frozen make sure that it is thawed well and pat dry before using.
- SALT/PEPPER: To season the salmon
- LEMON: You’ll use lemon juice for the caper butter and lemon slices add a subtle lemon flavor when added to the salmon before baking.
- CAPERS: Capers are the briny bud of a flower and are usually sold in brine. You will likely find two different varieties: capote and non-pareil. For this recipe, use the smaller non-pareil capers.
- BUTTER: I recommend using unsalted butter in this recipe because the capers are pretty salty. You can always add a bit more salt after tasting if you prefer.
Step by Step Photos and Instructions:
Baking salmon is really easy! My favorite technique involves cooking it for a short time at a higher temperature (450 degrees F) and then tenting the salmon with aluminum foil for 10 minutes. Tenting the salmon after cooking allows it to continue cooking without becoming overcooked. It’s a great way to get the perfect doneness for your baked salmon.
Remove pin bones. 
Season with salt and pepper and top with 1 – 2 lemon slices. 
Loosely cover with foil for 10 minutes. 
Make lemon caper butter.
- STEP #1: Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Remove pin bones from the salmon, if desired. If not already cut into fillets, cut into 5 ounce fillets.
- STEP #2: Place salmon fillets on prepared baking sheet. Sprinkle with salt and pepper, top lemon slices.
- STEP #3: Bake in preheated oven for 10 minutes. Remove and loosely cover with aluminum foil for 10 more minutes.
- STEP #4: While salmon is cooking make caper butter.
- STEP #5: Drizzle caper butter over salmon fillets and serve.
Note: Originally published in 2009. Updated in 2024 with new photos, step by step photos and nutrition information. Recipe has been doubled. Previous amounts listed in recipe notes.
Side Dishes to serve with Baked Salmon with Capers:
Looking for more seafood recipes?
Servings
Ingredients
- 1 1/2 pounds salmon (cut into 4 (5 ounce) fillets )
- kosher salt and pepper
- 8 lemon slices
- non-stick spray
- 6 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 4 tablespoons capers drained and rinsed
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- kosher salt and fresh cracked pepper
Instructions
- Preheat oven to 450 degrees.
Line a baking sheet with aluminum foil and spray with non-stick spray. Remove pinbones from salmon, if desired. If not cut into fillets, cut salmon into 5 ounce fillets.
Place salmon fillets on the prepared baking sheet. 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.
I am so happy to hear that, Lois! I am flattered that one of my recipes gets to be a part of your special Sunday lunches with your Dad. Thank you for taking the time to comment :)
This is a big hit at my house. We have my 94 year old dad over on Sundays for lunch, and he never fails to compliment me on this dish. Last Sunday it was even better, there were 3 of us, I had 4 salmon fillets, but somehow managed to use the butter sauce for 4 fillets on just the 3. Mmmmm!
Thank you, Stu! I am so happy to hear you enjoyed it!
WOW! This salmon came out exactly as promised: flaky smooth, not dry, perfect!
Oh I am so happy to hear that this has helped you, Judy! Thank you for sharing!
I’ve had trouble overcooking my salmon lately—this method of undercooking then leaving to finish under foil worked perfectly! I used skin/boneless and it was great. Thank you.
I’m so happy to hear that!! :)
This was outstanding! Probably the best salmon recipe hands down. Had to double the recipe but made it exactly as written. The sauce was especially good with the green beans I served on the side. Will definitely make this again.
Oh thank you for that tip about soaking the salmon in milk! I will try that next time!
I use this recipe for your butter sauce. I add my capers, sundried tomatoes, Kalamata olives, tangy cocktail onions and mix into the sauce. I top my salmon and chicken with a medallion of goat cheese then top it off with your butter sauce mix. Mashed potatoes and steamed spinach on the side!
Simply the best!
I have found if you soak salmon filets in milk or creamer for 1/2 hour before cooking, pat dry, season with salt and pepper, there is no “fishiness” at all. Using fresh salmon would be ideal, but not a consistent-able-to-get fish for me in Florida!
You are so welcome, Lola! Glad to hear you enjoyed it!!
I can’t get over the sauce. SO wonderful, and I loved your tenting technique. Mine worked okay (just wrap salmon individually and entirely in foil at the ol’ 350/30 min. The texture with your method was an improvement. I only added capers to the sauce as they are one of my favorite things and had some I needed to use up. Thanks so much! Will definitely be repeating this recipe.
I rarely (if ever) leave a comment, but this Lemon Caper Butter was so delicious I had to write a review. If you’re going to serve salmon you must add this as a topping. It was so good that, after the salmon was devoured, I ate the rest of the caper butter with a spoon! I’ve added this recipe to my “favorites” recipe box.
Really delicious and super simple to make! I ended up just baking mine for 20 minutes uncovered and it was super tender and yummy! The only thing I did different to the recipe was I added shallots and a little bit of heavy cream to the sauce and my husband approved, he loved it! Will use again!
I make this recipe often. So easy and so tasty!
Happy to hear that Eliza! Thank you!!
So easy but very delicious.
Hope you enjoy it!!
Rough times and need a cozy dinner – can’t wait to make this tonight for my kids! Cold and dreary night in CT.
You’re welcome!! So glad you enjoyed it. Sounds like a great dinner!!
Thank you so much for this delicious recipe. I served it tonight with some boiled new potatoes and asparagus spears. Was a big hit!
⭐️⭐️⭐️⭐️⭐️
I love to eat salmon, but cooking it is a challenge for me. I have followed many recipes online, but the fishy smell of salmon still does not get rid of all. I will try your recipe, I think it will be great.
Katiana, I am SO happy to hear that!! You’re welcome and thank you for taking the time to comment! :)
Tried this recipe years ago and it has become my go to for salmon. Everyone loves it! I cook it for dinner or as part of an easy but nice meal when we have company and it’s always a hit. Thank you for this recipe!!
It is really delicious and beautiful. Your food is great. Thanks for the recipe!
Oh my goodness!! So good and so easy. It turned out just the right amount of flakiness. I used plant based butter and still delish.
My go to salmon recipe. So easy and super delicious !!😋 Comes out perfect every time.
Yay! So happy you enjoyed it!
It was soooo good, we will definitely use this recipe often! Yummyicilous!!
So happy to hear that Susan! Thank you!
Very very good I used very fresh lemons and did not rinse my capers. Will make again. It was cooked perfectly. Nice and moist.
My honey said that he doesn’t like Salmon, I made him this recipe a few weeks ago and he loved it so much that we are having it tonight.
[…] tonight, I will be making my Mom’s Lemon Caper Salmon recipe with salmon filets and serving it with my favorite side dish of green bean casserole and roasted […]
Aw thank you for such kind words!! I am so happy to hear that you and your daughter enjoyed this so much :)
I invited my daughter over for dinner tonight and we really enjoyed this recipe. In fact, my daughter told me twice, “dad this is the best salmon I have ever tasted.” Simple, elegant, and restaurant worthy….Thank you!
Hi Janet! I am thrilled to hear that this has become your go-to recipe for salmon! :)
I tried a number of recipes but this is my go to recipe for salmon….so easy, so delicious and decadent enough for company with all prep done ahead of time. If you love the combination of lemon and garlic like I do, I add a little more than called for as well as butter. Yum.
You are welcome, Mary! And I LOVE the idea of making a pasta with the sauce too. Sounds so good!
I discovered this recipe about 5 years ago and I can’t even count how many times I’ve made it. This lemon-caper-butter-garlic sauce is outstanding. It’s amazing with salmon but I’ve also tossed it with angel hair pasta with marinaded chicken on top. It’s a stunner! Thank you!
[…] 6. Baked Salmon with Lemon Caper Butter – Life’s Ambrosia […]
Yay! I am so happy to hear that Peg!
Love this recipe!!! I never thought I could make decent salmon. We were trying to eat more healthfully, so I gave it a try. Now it’s a staple!
[…] your muscles can recover more efficiently and replace muscle glycogen (stored carbs) quickly. Try a salmon and capers recipe served over a bed of cooked whole-grain pasta and add veggies to complete the dish. Aim for a […]
Thank you for the tip!
I bake fish on parchment paper. I tear off a piece that is twice as big as the pan and put my fish on it. I barely need to wash the pan afterwards. There’s almost NO salmon oil! Parchment paper is also much more environmentally friendly!
You could totally do that!
This sounds good. What about grilling the salmon, and then adding the lemon caper butter?
Thank you ! This was simple , but so flavorful! I didn’t change a thing from the original recipe, but I did add a teaspoon of rosemary. Enjoy!
You’re so welcome Yvette! Glad you enjoyed it!!
This was GREAT!!!! We have a freezer full of salmon from our trip to Alaska in August and I’ve been looking for different recipes. We’ll definitely do this one again, it was a hit!!!! Thanks!
Oh! I am LOVING the zoodles idea!! That sounds fantastic! Glad you enjoyed this recipe :)
This recipe was very easy and came out perfect! All my favorite ingredients in one recipe! In addition, I made zucchini noodles and sautéed them in the lemon/butter sauce for a few minutes, then served the salmon on top of the “zoodles”. WOW!!
I am SO happy to hear that!!
Okay, I just prepared this with real mashed potatoes. All I can say is, “DAMN.” Salmon is perfectly cooked. Sauce is delicious. So good!
Hi, I would like to adapt your recipe… for a whole fillet of salmon about
1 kg and over….would you know
🔸what temp and 🔸time scale
Thanks
That is so great to hear Shelly, Thank you! And you’re welcome!
This is my “go to “ Salmon recipe!!! Absolutely delicious, and easy to prepare! Thanks for sharing.
Here you go :) Nutrition Facts
Servings: 2
Amount per serving
Calories 353
% Daily Value*
Total Fat 26.2g 34%
Saturated Fat 12.3g 61%
Cholesterol 108mg 36%
Sodium 442mg 19%
Total Carbohydrate 2.9g 1%
Dietary Fiber 0.8g 3%
Total Sugars 0.6g
Protein 28.3g
This is THE BEST salmon recipe I’ve ever tried,
Do you have the nutritional info on it?
That is wonderful to hear! Thank you!
My family loves this recipe!! Even better than the version they serve at Bucca Di Peppo😀
[…] from here. Ingredients […]
Great question! Down :)
Just a question. Do you bake the salmon skin side down or up?
I’ma Puget Sound (West Coast, Seattle) Girl. Grew up there on salmon. I hoard Copper River in my freezer for winter use. This recipe… Good flavor, but WAAAY overcooked. Don’t tent it. Dry. Maybe I can use leftovers w/cream cheese for Super Bowl Dip?
I don’t think I’d change the temp, but maybe I’d cook it for a few minutes less :)
I have Steelhead Salmon. Would you change the cooking temp. or time for this?
It is a bit thinner than other salmon.
Joseph- That is a good point, I do think the heat from the cast iron might over cook the salmon. You could try it but maybe don’t cook it as long?
Question…Do you think using a cast iron pan instead(for baking the salmon) would work? Or, might the heat transference of the cast iron over cook the salmon? That is my concern. Thank you.
Melanie- YES!! You are SO welcome! Gotta love meals that even please teenagers!
Oh! I need to tell you! My step-son, who is 16 yo, just moved in with us recently, and says “it’s weird” about EVERYTHING I cook, LOVED this. Said he has never had salmon that he’s liked and this was good. Thanks for the step-mom score.
Melanie- This is SO nice to hear!! You’re welcome and thank you so much for trying the recipe and letting me know how you liked it :)
Oh. My. Gosh. I thought it was going to be too salty, but dad-gum this is perfect! And the salmon was the perfect done-ness. Thank you for teaching me how to cook salmon.
Can I double this entirely to sever 4?
Thank you for sharing this wonderful recipe. The butter/lemon ratio and addition of the capers was perfection. The tenting technique was new to me and produced a perfectly cooked fillet compared to less successful attempts where I often under or over cooked the salmon. I wish I had access to northwest salmon but this recipe made even ho hum east coast grocery store salmon absolutely delicious.
Good stuff
That sounds like a fantastic dinner!
Making this for a “Friends Dinner Party” tonight. My husband loves capers with salmon.
I am serving with steamed asparagus, steamed fresh grated carrots, tomato/cucumber/onion salad, strawberry shortcake, Ice Tea and/or fresh squeezed Lemonade. Yum!
So glad you liked it! That sounds like the perfect dinner!
Made this this evening. It was wonderful. Send with couscous and kale salad.
Yay! I am so happy to hear that!
Made tthis for today’s brunch. Of corse I taste tested and YUM
Making this right now for brunch
Also! Lucky you to get super fresh salmon like that!
Wow Marlene! Thank you so much, I am so happy you enjoyed it!
Thank you so much Alex! I am so happy to hear that!
Quick, easy and delicious. Doesn’t get any better and cleanup is a breeze! Out of all my salmon recipes this is my favorite.
I love this recipe. After the first time I made it for my husband he has asked for it every time he catches a salmon. It leaves the dish so moist and perfect, and the flavor is fantastic!
You’re welcome! I am so happy to hear that you liked it!
First time I ever made salmon. Your recipe and directions were perfect. Thank you for such good tips. Love the sauce !!!!
[…] #2. Baked Salmon with Caper Lemon Butter: We love this; I make it pretty much every week. My favorite type of salmon is wild coho. Don’t skip the capers! It’s wonderful with sautéed swiss chard on the side. […]
Thank you!!
You’re welcome! I’m glad you enjoyed it!
Absolutely delicious! Thank you for this recipe :)
Absolutely amazing!
[…] both love salmon allowing me to mix it up a bit a couple of times a month. This baked method from Life’s Ambrosia is so simple, and the buttery sauce is to die […]
To imitate a recipe I’ve enjoyed in Gruene, Texas, I added marinated artichoke hearts, sliced kalamata olives, sliced sliced pepperoncini peppers, marinated tomatoes, mushrooms and grilled shrimp to the sauce. Thanks for giving me the base to arrive at a dish similar to one I enjoyed so much which was removed from the menu. I’m sure it’s delicious without all the extra but, I seriously needed a fix to that recipe I’d been craving. Thanks!
[…] Life’s Ambrosia- Baked Salmon with Lemon caper Butter […]
[…] recipe courtesy of https://www.lifesambrosia.com/2009/05/baked-salmon-with-lemon-caper-butter-recipe.html […]
This was delicious. I ate it with asparagus and sweet potatoes. The sauce and the potatoes went very well together.
[…] with salt and paper, then made a butter lemon caper sauce to top it off – it is based on this wonderful recipe. I also cut up some salad to go with the quinoa and salmon for my […]
Loved this recipe! So simple yet really flavourful ! A must have in everybody’s recipe box! Ty!
Hi Des, I just wanted to say thank you for sharing this simple but lovely recipe. I was looking for a very easy baked salmon recipe and wow I have to say, I like this one a lot! I’ve made it twice in a week, and tonight I had it with cooked quinoa (an experiment since this is the first time I’m trying quinoa) and a side of salad, it was wonderful! Thank you again.
Oh Des! That was delicious! I wanted to prepare salmon using fresh lemons from my parents tree (Central Florida – Legoland area), and your recipe was awesome! I only prepared one filet, but did not reduce the sauce recipe. Instead, I swirled my peas in the remaining sauce, while in the sauce pan, after having bathed my salmon with the capers and half the sauce. Sided with butternut squash leftovers from last night. While I was on the lemon theme, I made a (2) Lemon Drop cocktail(s), too! Now, waiting for the odd December weather to roll through tonight (80+ degrees and possible tornados?). Thank you for your inspiration and direction!
Thanks Heather!
I absolutely LOVE this recipe! I have made it again & again…… it is sooooo gooood.
P.S.
I live in Juneau, Alaska and eat fresh fish regularly during the season. We are fortunate enough to be able to buy fish directly from the fishers!
I noticed that in your recipe you were “tempted to use the coveted Copper River Salmon”…
GOOD FOR YOU!!! for not using it! Those fish are no better than any other “wild Alaskan salmon”…
They simply had a GREAT marketing plan and they have an early return of fish. They are generally the first fresh salmon available in the season, but are WAAAAAY overpriced. Do yourself (and your audience!) a favor: don’t push too hard on the “Copper River” mystique. It’s just marketing for early fish.
P.S. I loved this recipe!
Made this recipe tonight. SO easy and SO tasty! I’ll definitely be sharing this recipe!
Well I made this recipe with the Copper River Salmon (on sale) and it was delightful. We moved away from the NW recently and this was a nostalgic dinner. Thanks for the recipe!
You’re welcome Karen! I too used to have hard time with salmon coming out super dry. But sometimes you just gotta keep trying. I’m glad you didn’t give up and I’m glad you liked this recipe. And I love that you served it over orzo. I might have to try that next time :)
I absolutely ADORE salmon, but I ALWAYS over cook it and had finally and sadly resigned myself to the fact that if I want perfectly cooked salmon I’d have to have someone ELSE prepare it. But I really had an uncontrollable hankering over the New Year weekend AND my market had a killer deal on fresh salmon… After much anxiety and fretting and searching loads of recipes online, I settled on this one. Couldn’t have been simpler and it came out PERFECT! I served it with the lemon butter caper sauce (to DIE for) over orzo – unbelievably delicious! I just finished the last of it for lunch and can not wait to make this again! Deseree, thank you SOOOO very much for this post! I am in HEAVEN!
this recipe is fantastic! everyone loved it so much. It tasted just like the salmon we eat when we go out to cheesecake factory. Thank you so much!!!
[…] Baked Salmon with Lemon Caper Vinaigrette from Life’s Ambrosia […]
Discovered this recipie a few days ago and had to try it! Cooked it today and it was wonderful. Have already written it into my handwritten book of gathered recipies. So I will make it again and again. :)
Thank you very much!
Thank you for your nice comments Cyndi and thank you to your daughter for mentioning my blog on her blog, that was very nice of her :) I bet this would be delicious on tilapia. I just love tilapia. It is one of my favorite pieces of fish, the flavor is so light and goes with almost well with pretty much anything.
I am glad to hear that you and your husband also liked the Fried Caprese Bites. It sounds like a great meal combination :)
Your blog site was recommended by my daughter over on “Mindy’s Mouthful” on her Rising Stars list for your Strawberry Lemonade. I was impressed by your site and decided to check out a few of your recipes, including this one. I’m not a fan of salmon, but I love capers and the lemon butter sounded wonderful. I had some tilapia on hand and decided, why not?? It was wonderful!! Thank you so much for a new go-to fish sauce at my house!
I also figured while I was feeling adventurous, I’d try your Fried Caprese Bites. They were excellent and surprisingly went well with the fish. The tomatoes/basil were a refreshing contrast in tastes with the rest of the meal. My husband loved it all, although he would have loved the salmon too!
This is one of my favorite way to serve fish! The lemon caper butter flavour combo is so good!
haha Mrs. L. Just like bacon, butter makes everything better :)
I’m trying to incorporate fish once a week for dinner (something I’m not fond of but my husband is). I like the sound of the caper butter. Maybe if I make twice the amount of the butter I can deal with the salmon!
I agree Shane, there is just something so delicious about the combination of capers and salmon.:)
That Dijon-Green Peppercorn Sauce sounds delicious Barbara!
Thanks Carrie!
Marta: While I only worked in the front of the house as a server and host and didn’t get to do any actually cooking at the restaurant, I did get to know many of the guys in the kitchen so they would give me tips and pointers because they knew how much I loved to cook. I second the desire to take a part-time job at a restaurant, sometimes I miss the hussle and bustle of it all. But then again, I enjoy having my weekends and holidays off.
Thanks for letting me know you made this Natalie! I am glad to hear that you enjoyed it!
I just made this for lunch and love it!
I’ve heard Wild Alaskan is fantastic, I’ve never found it in my store though :(
This looks lovely, lemony, salty, caper-y, delicious!
I wish I had worked in a restaurant like you, you must have been exposed to so many cool ingredients and techniques! Sometimes I fantasize about taking a part time job at a restaurant, just for fun, but then I realize I have no free time!
This looks like such a delicious and summery salmon meal!
I’ll have to try that. Sounds yummy! We often serve salmon, and one of our favorite ways is with a Dijon-Green Peppercorn Sauce. I am always on the lookout for a great salmon recipe since the fish is so good and so good for you.
In my opinion, capers and salmon is a match made in heaven. They just go so well together! If it weren’t so late, and for the fact that I don’t have any salmon, I would go make this right now. Your photo is making my mouth water!