For those days when your schedule is overloaded, Busy Night Baked Lemon-Caper Salmon can be on the table in less than 30 minutes from when you open the refrigerator!

sheet pan with Busy Night Baked Lemon-Caper Salmon

Salmon with Lemon and Capers

We all have those days (weeks!) where the thought of making dinner is overwhelming – those days that are so busy, you barely have time to think. Mom always said it was important to have “busy day” recipes in your repertoire. One of those recipes is her Busy Night Baked Chicken with Spinach that’s in our cookbook, A Well-Seasoned Kitchen®. This recipe for Baked Lemon-Caper Salmon is another one of those busy day, go-to recipes.

Lemon Caper Sauce for Salmon

With a total of 7 readily-available ingredients, you can easily get a delicious dinner on the table in around 20 minutes. Here’s all you need:

  • Mayonnaise
  • Fresh parsley
  • Lemon juice
  • Capers
  • Worcestershire sauce
  • Ground white pepper
  • Salmon filet

How to Make Lemon Caper Salmon

Time needed: 25 minutes.

This salmon is so quick and easy to prepare, it will quickly become part of your regular routine. Here are the steps:

  1. Prep oven and baking dish.

    Preheat oven to 375 degrees. Line a rimmed sheet pan (or cookie sheet) with parchment paper.

  2. Prepare sauce.

    In a small bowl, stir together mayonnaise, parsley, lemon juice, capers, Worcestershire sauce and pepper.

  3. Prep salmon and bake.

    Place salmon fillet, skin side down, on prepared sheet pan. Spread mayonnaise mixture evenly over the top. Bake, uncovered, 10 to 12 minutes, or until desired doneness (I like to cook it to around 130-135 degrees on an instant read thermometer inserted in the thickest portion of the salmon).

  4. Rest then serve.

    Remove salmon from oven and let stand at room temperature for 5 minutes before serving. (The salmon will continue cooking for a few minutes after you take it out of the oven.)

Salmon filet with lemon caper sauce on top and on the side

How to tell if salmon is done and baked

The best way to determine if fish is done is with an instant read thermometer. While the FDA recommends cooking fish to 145 degrees, salmon tastes best when cooked medium to medium rare. So, I prefer cooking it until the internal temperature in the thickest portion reaches 130 to 135 degrees.

Do you bake salmon covered or uncovered?

For this recipe, definitely bake the salmon uncovered. If you cover it, the trapped steam can make the topping watery.

Should you cook capers?

Capers can be eaten raw as well as cooked.

Serving Salmon with Capers

To serve, slice the fillet in to 8 pieces. Using a large spatula, place each piece on a dinner plate, with a lemon wedge on the side.

Storing and Reheating Baked Salmon with Capers

Leftover salmon can be placed in an airtight container and refrigerated. It should last 3 days. Reheat in a preheated 325 degree oven for around 10 minutes.

What to serve with Lemon Caper Salmon

While the salmon is resting, I prepare Quick and Easy Sautéed Asparagus, microwave a packet of Seeds of Change Quinoa & Brown Rice, and in less than 30 minutes dinner is on the table.

Here are a few other side dishes that pair well with this salmon:

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baked salmon with lemon caper sauce on top and on the side
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Salmon filet with lemon caper sauce on top and on the side

Lemon Caper Salmon

  • Author: (By Lee Clayton Roper)
  • Prep Time: 10 mins
  • Resting time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Fish, easy main dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

For those days when your schedule is overloaded, this moist, flavorful salmon can be on the table in less than 30 minutes from when you open the refrigerator!


Ingredients

Scale
  • 1 cup mayonnaise
  • 1/2 cup chopped fresh parsley (preferably Italian/flat leaf)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground white pepper
  • 1 3-pound salmon fillet
  • Lemon wedges, for serving

Instructions

  1. Preheat oven to 375 degrees. Line a rimmed sheet pan (or cookie sheet) with parchment paper.
  2. In a small bowl, stir together mayonnaise, parsley, lemon juice, capers, Worcestershire sauce and pepper.
  3. Place salmon fillet, skin side down, on prepared sheet pan. Spread mayonnaise mixture evenly over the top. Bake, uncovered, 10 to 12 minutes, or until desired doneness (I like to cook it to around 130-135 degrees).
  4. Let stand for 5 minutes before serving. Note that the salmon will continue cooking for a few minutes after you take it out of the oven.
  5. Serve immediately, with lemon wedges on the side.

Notes

Gluten Free: Use gluten-free Worcestershire sauce.

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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