Fresh salmon is something my family has loved for as long as I remember. The best salmon I’ve ever had was during a family vacation in Seattle, Washington. My uncle cooked up a couple of beautiful fillets we picked up from the Pike Place Fish Market (the world famous market where the workers throw the fish that the customers have purchased). Although I don’t have the luxury of cooking with fish like that, this recipe still makes any kind of salmon a star.
We have tried preparing salmon a variety of ways, but we keep coming back to this recipe from my mom because nothing else can top it. The touch of citrus from the lemon brightens and freshens the dish, while the garlic gives great flavor and the capers add a salty bite. The salmon also cooks up quickly and the preparation is super simple, so it’s a great meal to make when time is limited. My favorite way to eat this salmon is paired with roasted potatoes and fresh green beans or on top of a giant spinach salad. Give it a try and see what your favorite pairings are!
- 1 wild salmon fillet
- 1-2 tablespoons olive oil
- 2 cloves of garlic, finely chopped
- 2 lemons
- 2 tablespoons capers
Preheat oven to 400 degrees F and line a baking sheet with foil. Brush the foil with some olive oil so the fish won’t stick to it. Cut the fillet into 4 large and even-sized pieces and place them on the pan. Brush the top of the salmon with olive oil and pepper each piece (hold off on the salt because the capers have a good amount of salt in them already). Juice and zest one of the lemons and distribute it evenly on the top of the fish. Sprinkle the chopped garlic and capers over the top as well. Bake the salmon for 12-15 minutes until tender, but be sure not to overcook it because it will become tough and rubbery. Garnish with lemon wedges and more capers, if desired.