Garlic Caper Baked Salmon
I love this baked salmon with capers and garlic. It tastes incredible. If you save one salmon recipe for life, make it this one. Tender and flaky salmon baked in butter with garlic, lemon, and capers. It’s one of the best things we’ve made recently. We’ve been making a variation of this recipe for ages. The method comes from my Mom, and I know I’m biased on this one, but my Mom’s method for cooking salmon is the best. She gently bakes her salmon, covered at a low temperature with some liquid, so that it doesn’t dry out. In this caper butter version, we use melted butter for the baking liquid, and then toss in lots more flavor with capers, fresh lemon, and garlic. Trust me when I say it’s incredible, or read through the reviews, everyone loves this recipe! 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. I advise the same for most of our salmon recipes including our popular brown sugar baked salmon. 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. 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. I advise the same for most of our salmon recipes including our popular brown sugar baked salmon. 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 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 with garlic and capers, then when it 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, and then cover the skillet with foil. Covering the salmon creates a steamy environment, preventing it from drying out during baking in the oven. You’ll know it’s ready to come out of the oven when it flakes and is a little pink in the middle. Then, squeeze over lemon juice, and take a moment to gather up all the garlic butter from the bottom of the pan and spoon it back over the salmon (YUM). I can’t wait for you to try this one! Garlic Caper Baked Salmon PREP 5 mins COOK 25 mins TOTAL 30 mins PREP 5 mins COOK 25 mins TOTAL 30 mins This garlic caper baked salmon recipe is one of my favorite ways to cook salmon. It’s so flavorful, and I love the garlic caper butter sauce! The cooking time may vary depending on the type and thickness of the salmon you have, so check the tips below for our tips on telling when the fish is ready to come out of the oven. If you love salmon, we also love this brown sugar baked salmon! Makes 4 servings Watch Us Make the Recipe You Will Need 1 ½ pounds salmon fillets, 1-inch thick, preferably wild-caught 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 Directions 1Preheat the oven to 325°F (162°C). 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. 1Preheat the oven to 325°F (162°C). 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. Adam and Joanne's Tips What to serve with it: The garlic caper butter tastes incredible, and you’ll want to spoon it over as many things as possible. I love this salmon with saffron rice, homemade grits, or creamy polenta. To round out the meal, add some veggies. I love these easy sautéed veggies, sautéed cabbage, or sautéed green beans. For a truly special meal, serve this delicious salmon over risotto. Try our easy mushroom risotto or this vegetable risotto. No oven-safe skillet: Cook the garlic and capers in butter in a regular skillet, and then add to a baking dish with the salmon. How to tell when salmon is cooked: We cook salmon to 125°F, which means it will be soft, tender and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque. You should also be able to flake the salmon with a fork. Cook time: Cook time will vary depending on the type and thickness of the salmon you are baking. The cook times suggested above are for middle-cut fillets about 1 inch thick. The nutrition facts provided below are estimates. What to serve with it: The garlic caper butter tastes incredible, and you’ll want to spoon it over as many things as possible. I love this salmon with saffron rice, homemade grits, or creamy polenta. To round out the meal, add some veggies. I love these easy sautéed veggies, sautéed cabbage, or sautéed green beans. For a truly special meal, serve this delicious salmon over risotto. Try our easy mushroom risotto or this vegetable risotto. No oven-safe skillet: Cook the garlic and capers in butter in a regular skillet, and then add to a baking dish with the salmon. How to tell when salmon is cooked: We cook salmon to 125°F, which means it will be soft, tender and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque. You should also be able to flake the salmon with a fork. Cook time: Cook time will vary depending on the type and thickness of the salmon you are baking. The cook times suggested above are for middle-cut fillets about 1 inch thick. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 (6-ounce) fillet / Calories 357 / Total Fat 21.7g / Saturated Fat 9.3g / Cholesterol 107mg / Sodium 524.mg / Carbohydrate 1.6g / Dietary Fiber 0.4g / Total Sugars 0.2g / Protein 37.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us