- 3-4 lb salmon, skin on
- Kosher salt and freshly ground pepper
- 2 lemons
- 6 tbsp unsalted butter
- 4 garlic cloves, minced
- 4 tbsp capers, drained
Preheat oven to 450°F. Line a sheet pan with aluminum foil. Place salmon on sheet pan, skin side-down, and season with salt and pepper. Slice one lemon into rounds, yielding 6-7 slices. Place slices on top, overlapping if necessary. Bake for 8-10 minutes. Remove and tent with aluminum foil. Return to oven and cook for 5-10 additional, or until desired level of doneness.
While salmon is cooking, prepare the Lemon Caper Butter. Use a microplane to remove 1 tsp zest, the slice lemon in half and set both aside. Melt butter in a small saucepan over medium heat. Add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes and season with salt and pepper, to taste.
Remove salmon from oven and discard lemon slices. Gently slide a metal spatula between the skin and the flesh of salmon to remove skin. Transfer fillet to a serving platter and spoon sauce over top. Serve immediately.
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