Baked Salmon With Lemon Caper Sauce Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a shallow baking dish.

Season salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Sprinkle each fillet evenly with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp total).

Bake

Place fillets skin-side down on the prepared baking sheet, leaving space between pieces. Bake in the preheated oven until just cooked through and flaky, about 10–14 minutes depending on thickness (approx. 10 minutes for 3/4-inch thick, up to 14 minutes for 1-inch+). Internal temperature should reach 125–130°F (52–54°C) for medium doneness; remove earlier for more rare, later for well done.

Rest

Remove salmon from oven and transfer to a warm plate. Tent loosely with foil and let rest while you make the sauce, about 3–5 minutes. This ensures juices redistribute and finishes carryover cooking.

Mince and measure

While salmon bakes, mince the shallot and garlic, rinse and drain the capers, zest and juice the lemon, and chop the parsley so everything is ready to go.

Sauté aromatics

In a medium skillet over medium heat, melt 1 tbs of the butter with 1 tbs extra-virgin olive oil. Add the minced shallot and cook 2–3 minutes, stirring, until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and add capers

Pour in the 1 dl (100 ml) low-sodium broth to deglaze the pan, scraping up any browned bits. Stir in the rinsed capers and simmer gently 1–2 minutes to heat through and mellow brine.

Finish sauce

Lower heat to medium-low and whisk in the remaining 2 tbs butter, one tablespoon at a time, until the sauce becomes slightly thickened and glossy. Add the 3 tbs fresh lemon juice and 1 tsp lemon zest. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a pinch more salt if needed or up to 1/2 tbs more lemon juice for brightness.

Add parsley

Stir in 2 tbs chopped fresh parsley. Keep sauce warm but do not boil; if it gets too hot, remove from heat to preserve butter emulsification.

Spoon over salmon

Spoon the lemon caper sauce over the rested salmon fillets (or transfer sauce to serving dish and drizzle). Garnish with extra parsley and lemon wedges as desired. Serve immediately.

If desired, squeeze a lemon wedge over each fillet at the table and serve with extra parsley for color.