This lemon caper salmon recipe is chock full of briny, fresh, and zesty flavor! The buttery marinated salmon is kissed with capers, lemon juice, and Dijon, so you can bet it’s anything but bland.
Why this recipe works
A good marinade makes a world of difference when it comes to fish, and this lemon caper salmon recipe hits the nail on the head in that regard. The longer it sits, the better it gets. But you can marinate it for as little as 30 minutes and still get one heck of a tasty outcome.
Rich, buttery salmon is the ideal vehicle for a briny, tangy punch of flavor. The Dijon here adds sharpness, while the capers contribute a salty depth that pops with the fresh lemon juice. It’s chef’s kiss.
RELATED – Not a huge fan of capers? You’ll probably enjoy my baked lemon salmon recipe instead.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – We initially used New Zealand King Salmon for this recipe. It was so buttery and melts in your mouth, but just about any good quality salmon will do the trick. Center-cut salmon is excellent here because it’s uniform in size, meaning each filet will cook evenly together.
How to Make Lemon Caper Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 degrees F.
- Arrange fillets in a 9×13-inch baking pan.
- In a medium-small mixing bowl, mix the olive oil, freshly squeezed lemon juice, Dijon mustard, chopped parsley, and the drained capers.
- Spread the mixture over the top of the salmon filets until fully coated, top with salt and pepper to taste. Add lemon slices to each filet if desired, and a tablespoon of butter over each of the lemon slices.
- Cover with wrap and refrigerate for a half hour or longer (you can also marinate overnight).
- Bake salmon for 20-30 minutes, checking at the 20-minute mark for doneness. The bake time will vary depending on how thick your filets are. If the salmon flakes easily when pressed with a fork in the thickest portion of the filet, but still looks moist inside, then it is done cooking. Stiff or firm salmon is considered overcooked.
- Optionally top with freshly chopped parsley, and salt and pepper to taste. Enjoy!
Frequently Asked Questions & Expert Tips
Sure! You can prep the salmon and allow it to rest in the marinade the night before or morning off to take some stress off dinner time.
Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat gently in a 275F oven. I would recommend wrapping the salmon loosely with foil and placing it on a baking sheet. Salmon tends to dry out when reheated, so a splash of water or extra butter will help keep it moist.
The best way to test for doneness when it comes to salmon is to use an instant-read thermometer. Inserted into the thickest portion of the filet, the temperature should read 125-130F for medium and 140F for well done. If you don’t have a thermometer, gently press the filet in the center with a fork. If it flakes easily and still looks moist on the inside, it’s done.
Serving Suggestions
Serve your lemon caper salmon with roasted green beans, asparagus, Brussels sprouts, or potatoes. It’s also great with rice, orzo, and lemon couscous.
Leftovers are excellent tossed into a fresh, crisp salad or simply reheated and packed into lunches throughout the week (we love meal prep!).
More Salmon Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Lemon Caper Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds salmon about 5 filets. ideally center-cut salmon
- 2 Tablespoons olive oil
- 2 Tablespoons fresh squeezed lemon juice 1/2 lemon, get a couple lemons for this recipe so you have wedges for serving
- 2 Tablespoons Dijon mustard
- ¼ cup chopped parsley plus more for serving
- 1-2 Tablespoons capers drained
- 4-5 Tablespoons unsalted butter can substitute same amount coconut oil
- kosher salt and fresh ground black pepper to taste start with 1/4 tsp. of each
Things You’ll Need
Before You Begin
- We initially used New Zealand King Salmon for this recipe. It was so buttery and melts in your mouth, but just about any good quality salmon will do the trick. Center cut salmon is excellent here because it’s uniform in size, meaning each filet will cook evenly together.
- The best way to test for doneness when it comes to salmon is to use an instant-read thermometer. Inserted into the thickest portion of the filet, the temperature should read 125-130F for medium and 140F for well done. If you don’t have a thermometer, gently press the filet in the center with a fork. If it flakes easily and still looks moist on the inside, it’s done.
Instructions
- Preheat oven to 350 degrees F.
- Arrange fillets in a 9×13-inch baking pan.2 pounds salmon
- In a medium-small mixing bowl, mix the olive oil, freshly squeezed lemon juice, Dijon mustard, chopped parsley, and the drained capers.2 Tablespoons olive oil, 2 Tablespoons fresh squeezed lemon juice, 2 Tablespoons Dijon mustard, 1/4 cup chopped parsley, 1-2 Tablespoons capers
- Spread the mixture over the top of the salmon filets until fully coated, top with salt and pepper to taste. Add lemon slices to each filet if desired and a tablespoon of butter over each of the lemon slices.4-5 Tablespoons unsalted butter
- Cover with wrap and refrigerate for a half hour or longer (you can also marinate overnight).
- Bake salmon for 20-30 minutes, checking at the 20-minute mark for doneness. The bake time will vary depending on how thick your filets are. If the salmon flakes easily when pressed with a fork in the thickest portion of the filet, but still looks moist inside, then it is done cooking. Stiff or firm salmon is considered overcooked.
- Optionally top with freshly chopped parsley.
Expert Tips & FAQs
- You can prep the salmon and allow it to rest in the marinade the night before or morning off to take some stress off dinner time. Be sure to cover it well with plastic wrap.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat gently in a 275F oven. I would recommend wrapping the salmon loosely with foil and placing it on a baking sheet. Salmon tends to dry out when reheated, so a splash of water or extra butter will help keep it moist.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was contributed by our friend Sara over at Life’s Little Sweets.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Icebox Cookies - December 10, 2025
- Crispy Gingersnap Cookies - December 9, 2025
- Red Velvet Cake Mix Cookies - December 8, 2025
Barbara says
Absolutely delicious and so easy!!
MPaula says
One pound of salmon is a lot for a single serving. 4 oz is typical