Baked Salmon Dill Capers

I was standing in my kitchen on a gray Wednesday evening, staring at four salmon fillets I'd bought on impulse, when I realized I had no plan. My friend called just then and casually mentioned her grandmother's trick: dill, lemon, and capers. Twenty minutes later, I pulled out the most elegant dinner I'd ever made without really trying.

The first time I served this to my parents, my mom kept asking what the secret ingredient was. I pointed to the jar of capers on the counter and she laughed, saying she'd never thought to use them with salmon. Now she makes it every time my dad requests something healthy but doesn't want to feel like he's eating healthy.

Ingredients

• Salmon fillets: Look for bright, firm flesh with no strong fishy smell, and if you can, ask your fishmonger to remove the skin for you.
• Olive oil: A good quality olive oil makes a difference here since it's brushed right onto the fish and you'll taste it.
• Fresh lemon juice and zest: The zest is where the magic lives, so don't skip it even if you're tempted to use bottled juice.
• Sea salt and black pepper: Simple seasonings let the salmon shine, but freshly cracked pepper adds a gentle heat that complements the lemon.
• Capers: Rinse them well to cut the brine intensity, but keep them whole so they burst with flavor when you bite into them.
• Fresh dill: Dill and salmon are old friends, and using it fresh rather than dried makes the dish smell like spring.
• Lemon slices: They roast on top and become sweet and tender, adding both flavor and a beautiful finish.

Instructions

Prep your oven and dish:

Preheat to 400°F and line your baking dish with parchment paper. This keeps cleanup easy and prevents sticking.

Lay out the salmon:

Place the fillets in the dish with a little space between them so the heat circulates evenly.

Make the lemon marinade:

Whisk together olive oil, lemon juice, zest, salt, and pepper in a small bowl until it's smooth and fragrant. The zest will cling to the oil and coat the fish beautifully.

Brush it on:

Use a pastry brush or the back of a spoon to coat each fillet generously. Don't be shy, you want every inch covered.

Add the toppings:

Sprinkle capers and chopped dill over the salmon, then lay a slice or two of lemon on top of each fillet. They'll soften and caramelize slightly as they bake.

Bake until tender:

Slide the dish into the oven for 15 to 18 minutes, until the salmon flakes easily with a fork and the internal temp hits 145°F. The edges should look just barely golden.

Finish and serve:

Pull it out, scatter a little more fresh dill over the top, and serve it straight from the dish while it's still warm and fragrant.

Save

One night I made this for a small dinner party and forgot to set a timer. I panicked and checked the salmon early, only to find it was perfect at exactly 16 minutes. Sometimes a little kitchen anxiety works in your favor, and now I always check early rather than late.

What to Serve It With

I usually roast asparagus alongside the salmon on another sheet pan, tossed with olive oil and salt. Steamed baby potatoes with butter and parsley are another go-to, or if I'm keeping it light, a simple arugula salad with shaved parmesan and a squeeze of lemon. The salmon is rich enough that you don't need anything heavy on the side.

How to Store and Reheat

Leftover salmon keeps well in an airtight container in the fridge for up to two days. I like to flake it over a grain bowl the next day with quinoa, cucumbers, and a drizzle of tahini. If you want to reheat it, do it gently in a low oven covered with foil, or just eat it cold, it's honestly delicious that way too.

Little Tweaks That Work

If dill isn't your thing, fresh parsley or even tarragon will work beautifully. You can swap capers for chopped green olives if you want something a little milder, or add a pinch of red pepper flakes to the marinade for a subtle kick.

• Try adding a tablespoon of Dijon mustard to the marinade for a richer, tangier flavor.
• If you're cooking for one or two, this scales down perfectly, just use smaller fillets and check them a minute or two earlier.
• A splash of white wine in the bottom of the baking dish adds moisture and a gentle depth, though it's completely optional.

Save

This recipe taught me that simple ingredients, when treated with care, can feel like a gift. I hope it becomes one of those dishes you turn to when you want something nourishing without the fuss.

Recipe FAQs

→ What is the best way to bake salmon evenly?

Use a preheated oven at 400°F and place the salmon skinless side up in a lined baking dish, ensuring even spacing for consistent heat distribution.

→ How do capers enhance the flavor of baked salmon?

Capers add a tangy, briny pop that complements the richness of salmon, balancing flavors with a subtle salty accent.

→ Can fresh dill be substituted with other herbs?

Yes, parsley or tarragon can be used as alternatives to dill, offering a different but still fresh herbal note.

→ What sides pair well with this baked salmon dish?

Steamed asparagus, roasted potatoes, or a fresh green salad provide light, complementary flavors to the baked salmon.

→ How do I know when the salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).