Our baked salmon with capers recipe makes a delicious, gluten-free, dairy-free dish that fits perfectly into our Mediterranean-style diet. With the tangy flavor of lemon and the salty bite of capers, it’s a quick and healthy meal that we love.
I’ve always enjoyed the combination of salmon and capers. Their flavors complement each other so well, whether it’s on a bagel with cream cheese or in a more refined dish.
One evening, we were looking for a new way to cook salmon. We wanted a quick, healthy dinner option that was full of flavors that didn’t mask the salmon. That’s when we began experimenting with a baked salmon with capers recipe.
In the end, it needed to be not only delicious but also gluten-free and dairy-free, meeting my dietary requirements. Plus, we now strive to follow the Mediterranean diet.
After some experimentation with different ingredients, Jeff found the perfect balance with lemon juice, capers, and a hint of thyme. His recipe has become a staple in our household, and today we want to share it with you.
What you need to make baked salmon with capers
The full recipe and instructions are below, but we thought we would start here with just a basic list of the ingredients.
- Salmon fillet
- Lemon juice
- Capers
- Thyme, fresh or dry
- Olive oil
- Black pepper
- Kalamata olives (optional)
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Why we love to eat salmon
Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
Not only do I love the flavor of salmon, it is one of the most nutritious foods on the planet according to Healthline.
More specifically, it is high in omega-3 fatty acids, which have been shown to lower blood pressure, reduce inflammation, and decrease risk factors for disease. In addition, it is high in protein, B vitamins, potassium, and selenium.
We have several salmon recipes we love, from straight cooking in the air fryer to salmon with spinach or using the leftovers to make salmon cakes.
Other recipes for preparing salmon.
Tips for making baked salmon with capers
While the recipe is super easy, there are a few tips we have found to make it even better:
- We choose fresh, recently caught Pacific salmon, as they are less likely to contain higher levels of contaminants and typically have a more robust, richer flavor compared to Atlantic salmon.
- Whenever possible, we choose a tail section of salmon as it has no bones.
- Chopping the capers distributes the flavor across the salmon. We don’t always do this, but it does make a difference.
- When we can get fresh lemons, we will always choose freshly squeezed lemon juice. When they are in season, we juice them and make ice cubes from the juice—each cube yields one tablespoon of lemon juice.
- Don’t overcook – salmon cooks quickly.
Serving suggestions
As the lemon caper salmon serves as our protein, we typically add a carb and two vegetables to the plate.
For starters, we like to serve the salmon with capers and lemon over steamed brown rice or quinoa to absorb the juices. We add the juices from the pan on top of the fish.
Next, we add a colorful combination of vegetables like spinach, carrots, parsnips, or roasted peppers.
We always serve it with a slice or two (on my plate) of lemon for those who like it even more tart.
If we are feeling really hungry, we will start the meal with a side salad, or end with a dessert. Two simple favorites are our gluten-free almond cookies or our roasted figs.
Some readers have asked . . .
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just add 4 minutes to the cook time, and then check to be sure it’s fully cooked.
What can I substitute for capers if I don’t have any?
If you don’t have capers, you can substitute chopped Kalamata or green olives for a similar tangy flavor.
How do I know when the salmon is fully cooked?
The salmon is fully cooked when it flakes easily with a fork.
Our salmon with capers recipe
Baked Salmon with Capers
This easy-baked salmon with capers recipe is a healthy, flavorful dish perfect for a Mediterranean diet
Ingredients
- ¾ pound salmon fillet
- 1 Tablespoon lemon juice
- 1 Tablespoon capers, chopped
- ½ teaspoon thyme, fresh or dry
- 1 + ½ teaspoon olive oil
- 1/4 teaspoon black pepper
Instructions
- Mix the lemon juice, capers, thyme, 1 teaspoon of olive oil, and pepper in a small bowl.
- Coat the bottom of a 9" x 13" oven-safe dish with the remaining olive oil.
- Place the salmon fillet, skin side down, in the oven-safe dish and pour the bowl of mixed ingredients over the fish.
- Bake at 400°F (200°C) for 15 to 20 minutes until the fish flakes with a fork.
- Serve the fish with steamed rice or quinoa.
Notes
Chopped olives may be added for a more Mediterranean flavor.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 107mgSodium: 207mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 38g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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Enjoyed this for dinner last night and it was a savory success! Turned out light, tender and delicious; easily, a new favorite recipe!
This salmon turned out perfectly!! It was flaky and light, and loved the capers with it too!
This was so tasty, I added olives and got rave reviews from everyone! So good served with rice on the side.
The tangy capers and fresh lemon zest perfectly complemented the rich, flaky salmon, making every bite a burst of flavor. This dish was not only simple to prepare but also a big hit with my family, earning a permanent spot in our meal rotation.