- 2 pounds Copper River Salmon, with skin on
- kosher salt and pepper, to taste
- 6 - 8 lemon slices
- non-stick spray
- 6 tablespoons Plugra unsalted butter
- 4 garlic cloves, minced
- 4 tablespoons Capers, drained and rinsed
- 1 teaspoon lemon zest
- juice of 1 lemon
Preparation
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Place salmon fillets on the prepared baking sheet, skin side down. Sprinkle fillets with kosher salt and fresh cracked pepper. Place lemon slices on top, overlapping if necessary. Bake for 10 minutes. Remove and tent with aluminum foil. Bake for 10 - 15 more minutes or until fish flakes easily with a fork.While salmon is cooking, prepare the Lemon Caper Butter by melting butter in a small saucepan over medium heat. Once butter has melted, add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.
When salmon is done, remove from oven and discard lemon slices. Gently slide a metal spatula between the skin and the flesh of the fillet to remove fish from the skin, it should separate very easily. Transfer fillet to a serving platter and spoon Lemon Caper Butter over the top. Serve immediately.
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