Baked Salmon with Lemon Caper Butter

by Kelli H. on October 10, 2011

I’ve mentioned before that my Dad loves to fish. Well, luckily, so do his friends. Last Monday one of his friends dropped him off two huge pieces of fresh salmon (with the bones removed!). He asked if I’d like one of them and of course I do not turn down fresh fish.

I came across this recipe looking for baked salmon recipes. It was raining that night and I didn’t want to do it on the barbeque. This recipe turned out to be so incredibly simple as well as incredibly flavorful. I will definitely be making salmon like this for years and years to come.

Also, I’ve become obsessed with  my new app, Pixlr-o-matic, for android. I’m in love with instagram on the iPhone but unfortunately, I do not have an iPhone so this is a close 2nd. Sorry if most of my pictures are camera phone pictures for a while until the novelty wears off.

Salt and pepper the salmon and then line it with slices of lemon.

Served this with my favorite fall salad. Apple, walnut, craisin, and blue cheese – YUM!
Baked Salmon with Lemon Caper Butter
Recipe by Lifes Ambrosia 

salmon fillets
kosher salt and pepper
4 lemon slices
non-stick spray
Lemon Caper Butter (recipe follows)

1. Preheat oven to 450 degrees.
2. Line a baking sheet with aluminum foil and spray with non-stick spray.
3. Place salmon fillets on the prepared baking sheet. Sprinkle fish with salt and pepper. Place lemon slices on top of fillet. Bake for 10 minutes. Remove and cover with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It should flake easily when done.
4. Remove lemon slices. Gently slide a spatula between the skin and the flesh of the fillet to remove the skin. Transfer fillet to a serving platter and spoon lemon caper butter over the top.

Lemon Caper Butter

3 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons capers drained and rinsed (I prefer not rinsed)
1/2 teaspoon lemon zest
juice of 1/2 of a lemon
kosher salt and fresh cracked pepper

1. In a small sauce pan, melt butter over medium heat.
2. Once butter has melted add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.

{ 3 comments… read them below or add one }

David October 10, 2011 at 4:10 pm

That lemon caper butter was really good! Definitely a keeper for salmon. 🙂


Maren October 11, 2011 at 12:14 am

I bet this was awesome. Capers are a favorite and capers with salmon… well its like a lox and cream cheese bagel. Yum.


Katelyn October 12, 2011 at 12:42 am

I am no stranger to baking salmon in foil, but not with lemon caper butter! Brilliant! Also those pumpkin snickerdoodles look rockin. Will definitely be trying both.

Thanks for the comment on my Pumpkin Spice Bread. Hope you continue reading!


Leave a Comment

Previous post:

Next post: