Butter Roasted Salmon with Lemon and Capers
A slight adaptation of an Alison Roman recipe from her book, Nothing Fancy, this is the simplest, most delicious way to cook salmon – and it’s essentially foolproof. Buttery, subtly citrusy, and lifted up by the fresh, herbal burst of dill – this salmon will make you feel like you’re dining out, right in the comfort of your own home.Â
- Yield: Serves 4
Ingredients
Scale
- 4 salmon filets (skinless)
- Salt and pepper
- 4 tablespoons butter
- 3 tablespoons olive oil
- 1/2 small red onion, sliced
- 3 to 4 tablespoons capers (drained, just use as many as you like)
- 1/2 lemon, sliced
- Lots of fresh dill, roughly chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat the oven to 350 degrees F. Put the salmon in a baking dish, and season with salt and pepper.
- Melt the butter in a saucepan over medium heat. When it’s melted, add the olive oil, half of the sliced onion, and the capers. Season lightly with salt and pepper, and simmer gently for a minute or two and pour over the salmon in the dish. Arrange the lemon slices over top, and bake until the salmon is medium rare (110 to 125 degrees, how I like it), about 11 to 12 minutes. You can add a minute if you like your salmon closer to medium.Â
- I like to plate the salmon and break it up a little bit, spooning some of the butter from the baking dish over top, along with some cooked onions and capers. Serve with fresh dill, some fresh sliced onion, and a shower of sesame seeds.