Herb and Caper Crusted Salmon

Herb and Caper Crusted Salmon is a light and healthy gluten-free dinner that takes just 20 minutes start to finish!

I’ll be honest – every time I post a salmon recipe here on IGE, it doesn’t go over too well. I don’t know if it’s because you don’t like salmon, or maybe it’s a bit intimidating to cook, but I’m not giving up on you! Especially when I can show you how DELICIOUS salmon can be, and how EASY it is to prepare. Ben and I eat salmon almost weekly and this beautiful, flavor-packed recipe, that goes from fridge to table in 20 minutes, has become one of our favorites.

The inspiration for Herb and Caper Crusted Salmon came from a big plate of meat, actually. The Buffalo Short Ribs I ate at the Riverhorse on Main restaurant while in Utah a few weeks ago, to be exact. The short ribs were fantastic, but the gremolata – a mixture of fresh parsley, lemon zest, and garlic – that was sprinkled on top is what really wowed my tastebuds. So simple, so elegant, a perfect fresh trio to liven up any heavy dish, or combine with salty capers, fresh dill, and red chili pepper flakes to slather onto fresh salmon. This spa-worthy dish is divine.

After the salmon is crusted in the fresh herbs and capers, it’s placed onto a baking sheet then baked for – wait for it – 7 MINUTES. You can’t even boil water in 7 minutes! Well, maybe a small pot, but you know what I mean. This recipe is quick, healthy, fresh, and each ingredient pairs perfectly with the salmon. From a pinch of fresh dill, to the squeeze of fresh lemon juice at the end – this salmon will undoubtedly deliver color and light when we need it the most over the next couple of months!

Start by making the caper and dill-infused gremolata – which is just a fancy name for chopped parsley, lemon zest, and garlic. You got this!

In the middle of a large cutting board, pile 1 lightly packed cup fresh parsley leaves, 2 Tablespoons fresh dill, the zest of 1 lemon, 1-1/2 Tablespoons drained capers, 2 garlic cloves, salt, pepper, and a pinch of red chili pepper flakes. Capers and salmon go together like Lincoln and frozen peas which is why I added so many to the gremolata. I am obsessed with the flavor combo!

Chop the ingredients until they’re finely minced, then slice the lemon into wedges and drizzle a bit of the juice into the mixture. It doesn’t have to be too wet, you just want the ingredients to be well combined.

Next, rub 4, 5-6oz salmon filets with extra virgin olive oil then season generously with salt and pepper. The salmon should NOT smell fishy. If it does, it’s old. Go somewhere else! Here in the Midwest it can be difficult to find salmon – and most fish/shellfish for that matter – that’s not previously frozen but I have zero problems with that as long as it smells fresh. I buy wild-caught whenever possible, too.

After seasoning the salmon, place it top side down in the herb mixture, then you use your fingers to cover the sides, too.

Place the salmon filets onto a foil lined, nonstick sprayed baking sheet then bake at 400 degrees for 7-9 minutes. Trust me, that’s all the time they need!

Transfer the salmon filets onto plates then serve with fresh lemon wedges. Add a drizzle, then dig in!

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This salmon is full of fresh flavor and, as you can see, could not be simpler to make. Chop up your gremolata, slather it onto salmon filets, then bake! Easy peasy. Enjoy!