20 minutes Serves 6-8

3-4 lb salmon, skin on
Kosher salt and freshly ground pepper
2 lemons
6 tbsp unsalted butter
4 garlic cloves, minced
4 tbsp capers, drained

Preheat oven to 450°F. Line a sheet pan with aluminum foil. Place salmon on sheet pan, skin side-down, and season with salt and pepper. Slice one lemon into rounds, yielding 6-7 slices. Place slices on top, overlapping if necessary. Bake for 8-10 minutes. Remove and tent with aluminum foil. Return to oven and cook for 5-10 additional, or until desired level of doneness.

While salmon is cooking, prepare the Lemon Caper Butter. Use a microplane to remove 1 tsp zest, then slice lemon in half and set both aside. Melt butter in a small saucepan over medium heat. Add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes and season with salt and pepper, to taste.

Remove salmon from oven and discard lemon slices. Gently slide a metal spatula between the skin and the flesh of salmon to remove skin. Transfer fillet to a serving platter and spoon sauce over top. Serve immediately.

Recipe and photo courtesy of Fresh Market

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