Ingredients
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1 1/2-2 lbs. whole wild salmon fillet
Lemon, Garlic, Dill and Caper Butter Sauce
1/2 cup salted butter, melted
2-3 cloves fresh garlic, minced
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
â…› teaspoon dried red pepper flakes
¼ cup fresh dill, chopped
1 tablespoon capers
Salt and pepper to taste
Directions
Allow wild salmon filet to rest at room temperature for 20 minutes. Pat gently with a paper towel.
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While the salmon rests, make the butter sauce
Lemon, Garlic, Dill and Caper Butter Sauce
Melt butter in a small saucepan over medium heat. Add garlic and sauté for 30 seconds. Add lemon juice, lemon zest and dried red pepper flakes and cook on medium heat for about 3 more minutes to reduce the sauce. Remove the saucepan from heat and add dill and capers. Season with salt and fresh ground black pepper.
Place wild salmon, skin side down, on a large baking sheet. Season with salt and pepper.
Spoon sauce evenly over the top of the fillet.
Bake at 400° F (or 200°C) for 12-15 minutes depending on the thickness of salmon. Check for doneness with a thermometer, if cooking fillet through to done, aim for no more than 140°F as the salmon will continue to cook a little after removing it from the oven, or use a fork to gently pull back on a section in the thickest part of the filet. The salmon should flake away easily and look opaque.
Serve on warmed plates.
Recipe Note
Enjoy!
For tips on roasting wild salmon from Guest Chef, Teri Robl, see blog post "How to Roast Salmon".
This recipe roasts the salmon at 400 degrees for 12-15 minutes. If you want to slow roast salmon, you can use this recipe, but lower the oven temp to 275 degrees and lengthen the cooking time depending on the thickness of the salmon fillet or portion.
