Baked Salmon Dill Capers (Printable Version)

Oven-baked salmon topped with fresh dill, zesty lemon, and briny capers for a tasty meal.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper

→ Toppings

07 - 2 tablespoons capers, rinsed and drained
08 - 2 tablespoons fresh dill, chopped
09 - 1 medium lemon, thinly sliced

# Step-by-Step:

01 - Preheat oven to 400°F and line a baking dish with parchment paper or lightly grease it.
02 - Place the salmon fillets evenly spaced in the prepared baking dish.
03 - Combine olive oil, lemon juice, lemon zest, sea salt, and black pepper in a small bowl, whisking until blended.
04 - Brush the marinade evenly over each salmon fillet to coat thoroughly.
05 - Sprinkle rinsed capers and chopped dill over the fillets, then top each with one or two thin lemon slices.
06 - Bake in the preheated oven for 15 to 18 minutes, or until salmon flakes easily with a fork and reaches 145°F internal temperature.
07 - Remove from oven, garnish with additional fresh dill, and serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours, but you'll be in and out of the kitchen in under half an hour.
  • The capers add this salty, bright pop that makes every bite feel a little fancy.
  • It's one of those recipes that works for a quiet dinner or when you need to impress someone without breaking a sweat.
02 -
  • Don't overbake the salmon or it'll turn dry and chalky, so start checking it at the 15 minute mark.
  • If your fillets are thicker than usual, add a couple extra minutes, but keep an eye on them.
  • Let the salmon rest for a minute after baking so the juices redistribute instead of running all over your plate.
03 -
  • Pat the salmon dry with a paper towel before brushing on the marinade so it sticks better and browns more evenly.
  • Use a meat thermometer if you're nervous about doneness, 145°F is the sweet spot where it's cooked through but still tender.
  • If you're serving this to guests, prep the marinade and arrange everything in the dish ahead of time, then just pop it in the oven when they arrive.

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