Caper and Lemon Baked Salmon

If you only have salt-cured capers, be sure to rinse them well before adding to this dish.

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  • Servings: 4

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  • 4 (6 ounce) salmon filets
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, sliced crosswise
  • 3 tablespoons drained capers in brine
  • 6 fresh oregano sprigs

How to make this recipe

  1. Preheat the oven to 350°F.

  2. Place the salmon on a baking sheet and drizzle with the oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the lemon slices, capers, and oregano sprigs over the salmon, then bake until just cooked through, about 15 minutes. Serve.

Contributed By Photo © Ian Knauer Published October 2014

1043431 recipes/caper-and-lemon-baked-salmon 2015-08-27T20:21:16+00:00 Ian Knauer weeknight-dinner|american|4|web-exclusive|healthy|fast|gluten-free|vegetarian|summer|spring october-2014 recipes,caper-and-lemon-baked-salmon 1043431

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