I am glad it is the weekend. It was nice to sleep in and not worry about packing lunches and getting out of the door by 8:00. I work in a school and there are only three weeks of work before the two month summer break. This past week has been very busy. It will even get busier the next two weeks with all the scheduled year end field trips and activities that are coming up. I am so looking forward to being off for two months. To make life easier for me nowadays, I have been making easy and simple dinner on weekdays. Among those recipes is this baked salmon dish that was served with a simple but delicious sauce. After 15 minutes in the oven, the three pounds salmon fillet was perfectly cooked. It was tender, moist and succulent, just like how I like my salmon to be. It was already good as it but a drizzle of the lemon-butter-caper sauce made it even better. Enjoy!
Cooking Tips for Perfect Salmon
Cooking salmon can be a breeze, but a few tips can elevate your dish to the next level. First, always start with fresh salmon if you can. Look for fillets that are bright in color and smell like the ocean, not fishy. If fresh isn’t an option, frozen salmon is a great alternative. Just make sure to thaw it properly in the refrigerator overnight for the best texture. Another key point is to use a meat thermometer. Salmon is perfectly cooked when it reaches an internal temperature of 145 degrees Fahrenheit. If you like it a bit rare, you can take it out at 130 degrees and let it rest, as it will continue cooking slightly. Also, don’t overcrowd the baking sheet. Give each fillet some space to ensure even cooking. Lastly, consider marinating your salmon for 30 minutes before baking. A simple mix of olive oil, lemon juice, and herbs can add an extra layer of flavor that complements the lemon butter caper sauce beautifully.
Serving Suggestions and Pairings
This baked salmon with lemon butter caper sauce pairs wonderfully with a variety of sides. For a light and refreshing option, serve it alongside a crisp green salad. Toss together mixed greens, cherry tomatoes, and cucumber with a simple vinaigrette. If you’re in the mood for something heartier, roasted vegetables like asparagus, Brussels sprouts, or carrots make a fantastic accompaniment. They add color and nutrition to your plate while complementing the flavors of the salmon. Another great side dish is quinoa or rice. They soak up the delicious sauce and provide a nice texture contrast. For a finishing touch, garnish your salmon with fresh herbs like parsley or dill. If you want to take it up a notch, consider a chilled glass of white wine, such as Sauvignon Blanc or Chardonnay. The acidity in the wine pairs nicely with the citrusy notes of the sauce, enhancing the overall dining experience.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Frozen salmon works well for this dish. Just make sure to thaw it in the fridge overnight for the best texture before cooking.
What if I don’t have white wine vinegar?
If you’re out of white wine vinegar, you can substitute it with apple cider vinegar or even lemon juice. Just keep in mind that the flavor will change slightly, but it will still taste great.
How should I store leftovers?
Store any leftover salmon in an airtight container in the fridge for up to three days. To reheat, gently warm it in the oven or microwave to avoid drying it out.
Can I make the lemon butter caper sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge. Just give it a quick reheat on the stove before drizzling over the salmon.
What sides pair well with this salmon dish?
This salmon goes well with a light salad, steamed vegetables, or some roasted potatoes. A nice rice pilaf or quinoa can also complement the flavors nicely.
Salmon with Lemon Butter Caper Sauce
Ingredients
- 1 tbsp olive oil
- 3 lbs skinless salmon fillets
- Salt and pepper
- 2 medium shallots chopped
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 1/2 cup butter cut into cubes
- 2 tbsp chopped parsley
- 2 tbsp drained capers
- 1 tbsp lemon zest
Instructions
- Heat oven to 400°F.
- Line a baking sheet with foil; brush with olive oil.
- Season both sides of the salmon filets with salt and pepper.
- Bake until salmon flakes easily, about 15 minutes.
- Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
- Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
- Stir in the parsley, capers and lemon zest.
- Serve over the salmon.
Notes
Nutrition
Was looking for a quick sauce for my salmon today and tried this one. Had everything but white wine so I substituted Vermouth (it is technically a white wine). Quick and Fabulous!
Just printed it for my “go to” recipe for salmon. Easy and excellent!
Hi Elaine,
That’s great! Glad you liked it 🙂