Baked Salmon with Lemon Caper Butter Recipe
This Baked Salmon with Lemon Caper Butter is a light, flavorful dish featuring tender salmon fillets baked to perfection and topped with a zesty, buttery lemon caper sauce. The bright lemon slices enhance the delicate fish while the caper butter adds a savory, tangy richness, making this an elegant yet easy-to-prepare meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes baking + 2 minutes sauce cooking + 10 minutes resting
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Salmon and Garnish
- 1 1/2 pounds salmon (cut into 4 (5 ounce) fillets)
- Kosher salt and pepper, to taste
- 8 lemon slices
- Non-stick spray
Lemon Caper Butter
- 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, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray it lightly with non-stick spray to prevent sticking. If your salmon isn’t already cut into fillets, slice it into 4 pieces, each about 5 ounces. Remove pinbones if desired.
- Bake Salmon: Place the salmon fillets on the prepared baking sheet. Season each with kosher salt and freshly cracked pepper. Place two lemon slices on top of each fillet to infuse bright citrus notes during baking. Bake the fillets for 10 minutes.
- Tent and Rest: After baking, remove the salmon from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes; the residual heat will finish cooking the fish so it flakes easily when done.
- Make Lemon Caper Butter: While the salmon cooks, melt the unsalted butter over medium heat in a small saucepan. Once melted, add minced garlic, drained capers, lemon zest, and lemon juice. Cook the mixture for 2 minutes, stirring occasionally, then season with kosher salt and freshly cracked black pepper to taste.
- Prepare for Serving: Remove lemon slices from the salmon and discard them. Using a turner or serving spatula, gently slide between the skin and flesh of each fillet to remove the skin, which should come off easily after baking.
- Serve: Transfer the skinless fillets to a serving platter and generously spoon the warm lemon caper butter over the top. Serve immediately for a fresh, flavorful meal.
Notes
- Removing pinbones prior to cooking ensures easier eating and better presentation.
- Tenting the salmon after baking helps retain moisture and finish cooking gently.
- You can substitute fresh lemon slices with lemon zest sprinkled on top if preferred.
- Capers add a salty, tangy flavor—rinse them well to reduce excess saltiness.
- For best results, use fresh salmon fillets with skin on to help protect the flesh during baking.
