Baked salmon with capers, lemon, and garlic is incredibly delicious. For this recipe, I use my favorite baking method, which gently bakes the salmon at a low temperature to guarantee it’s tender, moist, and soft in the middle. For another recipe with fresh lemon and herbs, try this lemon dill salmon.
Key Ingredients
Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist. Butter: The base of our lemon caper sauce. The salmon gently bakes in the butter, which you can spoon over the baked salmon fillets before serving (it’s incredible). Garlic: I love garlic butter and use a tablespoon of minced garlic to make our butter sauce. Capers: Salmon and capers are such a classic combination! I use drained capers to make this recipe. Lemon: If salmon and capers are classic, adding lemon makes it even more so! Use fresh lemon for this recipe. It makes a difference.
How to Make Garlic Caper Baked Salmon
We’ve been making a variation of this salmon recipe for ages. The method comes from my Mom, and I know I’m biased on this one, but my Mom’s method is the best way to cook salmon. She gently bakes her salmon covered at a low temperature with some liquid so that the salmon doesn’t dry out. In this recipe, we use melted butter for the baking liquid, and it’s incredible. To make this salmon, we use one pan. (Hello, easy cleanup!) A large, oven-safe skillet is best. I use my cast iron skillet. You’ll melt butter in the skillet and stir in the garlic and capers. When the butter is bubbling and smells like garlic butter, take it off the heat and place your seasoned salmon fillets into the pan. Spoon a little butter over the salmon (yum), and then cover the skillet with foil. Covering the salmon like this creates a steamy environment so it doesn’t dry out when baking in the oven. You’ll bake the salmon for covered 15 minutes and then uncover it and bake a little longer until it is done in the middle. If you have an internal thermometer, use it and aim for 125°F. Or, use a fork and try to flake the salmon. If it flakes and is a little pink in the middle, it’s ready to come out of the oven. Before serving, squeeze in some fresh lemon juice, then spoon the delicious lemon garlic caper butter over the salmon. Serve with some fresh herbs sprinkled on top.
What to Serve with Garlic Caper Salmon
The garlic caper butter tastes incredible, and you’ll want to spoon it over as many things as possible. I love this salmon with rice, quinoa, or creamy grits. To round out the meal, add some veggies. I love these easy sautéed veggies or sautéed cabbage. For a really special meal, serve this delicious salmon on top of risotto. Try our easy mushroom risotto or this vegetable risotto. Salt and fresh ground black pepper 4 tablespoons (56g) unsalted butter 1 tablespoon minced garlic, 3 to 4 cloves 3 tablespoons drained capers Chopped or torn fresh herbs like parsley, chives or dill Half of a lemon, quartered 2Season both sides of the salmon with salt and pepper (we use 1/2 teaspoon fine sea salt for 1 ½ pounds of salmon). (Optionally, cut the salmon into four 6-ounce fillets.) 3Melt the butter in a wide oven-safe skillet over medium heat. When the butter is bubbling, stir in the garlic and capers. Cook, stirring, until warm, about 1 minute. Remove the skillet from the heat. 4Add the salmon fillets, skin-side down, to the skillet. Tilt the pan so butter pools on one side, then spoon garlic caper butter over each fillet. 5Cover the skillet with aluminum foil or parchment paper, loosely tucking it around the salmon. Bake the salmon for 15 minutes, covered. 6Uncover and spoon more of the butter over the salmon. Continue to bake, uncovered, until your desired doneness, 5 to 10 minutes more. The best way to prevent overcooking is to check the temperature of the salmon using an internal thermometer. The thickest part of the salmon should read 125°F. 7Squeeze fresh lemon juice over the baked salmon, sprinkle with lots of fresh herbs, and serve with another spoonful of the garlic caper butter on top.
