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Baked Garlic and Caper Salmon
For the best oven baked salmon with a tender texture, cover the salmon as it bakes. The results of this cooking method will remind you of a fine dining experience!
Side dishes that would pair well: Grilled Asparagus, Caesar Salad, Herb Roasted Potatoes, Lemony Herb Couscous, Sugar Snap Peas, Lemon Green Beans, Rice Pilaf, Honey Balsamic Glazed Brussels Sprouts, or a Mediterranean Chickpea Salad.
Wines that would pair well with the salmon are Pinot Noir, an oak-aged Chardonnay, Viognier, White Rioja, White Burgundy, or a White Pinot Noir.
Makes 2 servings
2 (6-ounce) salmon fillets, preferably wild-caught
Salt and fresh ground black pepper
2 Tablespoons unsalted butter
2 teaspoons minced garlic
3 Tablespoons drained capers
Chopped or torn fresh herbs like dill, parsley, or chives
Heat the oven to 325 degrees Fahrenheit.
Season the top of the salmon with salt and pepper.
Add the butter, garlic, and capers to a baking dish. Place into the oven and cook until the butter is melted and bubbling, about 2 minutes. Take the dish out of the oven, tilt the pan so the butter sauce runs to the side, add the salmon fillets and spoon the butter mixture on top.
Cover the baking dish with a sheet of aluminum foil or parchment paper. Bake the salmon, covered, for 15 minutes. Uncover, and check the temperature.
Bake the salmon until an instant-read thermometer reads at least 125 degrees F when inserted into the thickest part. (The USDA recommends cooking fish to an internal temperature of 145 degrees F but most people prefer the taste and texture of salmon less than this.) Watch closely so the fish does not overcook.
Continue to bake, covered, until your desired doneness, 5 to 6 minutes more, depending on how thick the salmon is.
Sprinkle with fresh herbs, and serve with a spoonful of the garlic caper butter on top.