Lemon Caper Salmon

Servings: servings

Calories: 394cal

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

Preheat oven to 350 degrees F.
Arrange fillets in a 9x13-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.

5 from 2 votes

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.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time25

Marinate Time30

Total Time1 10