Ingredients:

  • 4 (6 oz) Salmon Fillets
  • 1 tsp Olive oil
  • Salt and freshly cracked Black Pepper, to taste
  • 8 Tbsp Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, finely minced
  • 2 Tbsp Non-pareil Capers, drained and roughly chopped
  • Zest of 1 large Lemon
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, finely chopped (flat-leaf preferred)
  • 1/2 tsp Dried Oregano (optional)
  • 1 Tbsp Reserved Caper Brine (optional)
  • Fresh Lemon Wedges, for serving

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil and lightly coat with olive oil.
  2. In a medium bowl, combine the softened butter, minced garlic, chopped capers, lemon zest, lemon juice, parsley, and oregano (if using). Mix vigorously until everything is thoroughly incorporated and the butter is fluffy and creamy. Season the butter mixture lightly with a pinch of salt and pepper.
  3. Pat the salmon fillets very dry using kitchen paper. Season the salmon fillets generously with salt and pepper. Place the fillets skin-side down on the prepared baking sheet, leaving space between them.
  4. Spoon or spread the garlic caper butter evenly over the top of each salmon fillet. Bake for 12–16 minutes. The fish is done when an instant-read thermometer registers an internal temperature of 140°F (60°C) at the thickest part.
  5. Remove the salmon from the oven and let it rest on the pan for 2–3 minutes. Drizzle any remaining pan juices (the melted butter sauce) over the fish before serving. Garnish with extra fresh parsley and serve immediately with lemon wedges on the side.