Ingredients:

  • 4 (6 oz / 170 g) salmon fillets (skin on or off, about 1.5 inches / 4 cm thick)
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon (5 ml) olive oil (for coating the pan)
  • 1/2 cup (115 g) unsalted butter, softened to room temperature
  • 4 large cloves fresh garlic, minced
  • 2 tablespoons (30 ml) capers, drained (non-pareil preferred)
  • 1 teaspoon (5 ml) fresh lemon zest (from 1 large lemon)
  • 2 tablespoons (30 ml) fresh flat-leaf parsley, finely chopped
  • 1 teaspoon (5 ml) fresh dill, finely chopped (optional)
  • 1 tablespoon (15 ml) fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Lightly grease a 9x13 inch baking dish or sheet pan with a small amount of olive oil.
  2. To create the compound butter, combine the softened butter, minced garlic, drained capers, lemon zest, parsley, and dill (if using) in a small mixing bowl. Vigorously stir until well combined and smooth. Season the mixture with a small pinch of black pepper.
  3. Pat the salmon fillets thoroughly dry with kitchen paper. Season the fish lightly with salt and pepper on both sides. Place the fillets in the prepared baking dish.
  4. Divide the compound butter evenly among the four fillets, spreading a thick layer (about 1 tablespoon per fillet) over the top surface of the fish.
  5. Bake the salmon for 12 to 15 minutes, depending on thickness, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
  6. Remove the salmon from the oven and let it rest in the pan for 3 minutes. Drizzle the fresh lemon juice over the fillets and spoon some of the melted caper butter sauce from the bottom of the pan over the top before serving.