Enjoy this wonderfully baked salmon that was roasted in the oven and blanketed with fresh herbs, lemons, and capers. Each bite of salmon is packed with fantastic flavor. A perfect dinner to serve to company that is sure to impress everyone.
Everyone throughout the United States knows salmon, but people living far inland or even along the Atlantic Coast do not know salmon as the people of the Pacific states know it. Did you know that there are five species of Pacific Salmon that comprise one of the most valuable fishery resources of the United States? The spring salmon arrive first, large Chinook in late May and early June. Next the Sockeye, then Coho, and finally the Chum. In the winter, during the offseason, it is the Steelhead which is closely related to the Atlantic salmon. Learn about the interesting Story of Pacific Salmon.
My daughter’s sister-in-law, Cindy Weller, is a fantastic cook. The family looks forward to her annual beach meal that she serves with pizzaz. This year, Cindy cooked up this wonderful salmon dish that was drizzled with fresh herbs, lemons, and capers. So good!
- 1 (3 to 4-pound) salmon filet, cleaned
- 6 tablespoons olive oil, extra-virgin, divided
- Sea salt, coarsely ground and black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill weed, chopped
- 1/4 cup capers with juice
- 1/4 cup green onions, chopped
- 2 teaspoons lemon zest, grated
- Juice squeezed from 1 whole lemon or 2 tablespoons freshly-squeezed lemon juice
Preheat oven to 400 degrees F. Line baking sheet with aluminum foil.
Wash salmon filet and pat dry. Coat both sides of salmon with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Place salmon on prepared baking sheet with skin down.
Bake, uncovered, 10 to 15 minutes until a meat thermometer registers an internal temperature registers 140 degrees F. or until salmon is slightly opaque in thickest part (cut to test). During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
While salmon is baking, in a medium bowl, mix together the remaining 4 tablespoons olive oil, parsley, dill, capers, caper juice, green onions, lemon zest. and lemon juice; set aside.
When salmon is cooked and ready to serve, remove from oven, and transfer salmon onto a serving platter. Spoon the prepared herb mixture over the salmon, garnish with some lemon wedges, and serve immediately.
Makes 6 to 8 servings.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Baked/Poached/Roasted Salmon Dinner Fourth of July Lemons Pacific Northwest Salmon Main Dishes Spring Recipes