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!
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!
Equipment
Ingredients
- 1 cup loosely packed parsley leaves
- 2 Tablespoons fresh dill
- 1-1/2 Tablespoons drained capers
- 1 lemon, zested then sliced into wedges
- 2 garlic cloves
- salt and pepper
- pinch red chili pepper flakes
- extra virgin olive oil
- 4, 6 oz salmon filets
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Set aside.
- Add parsley leaves, dill, capers, lemon zest, garlic cloves, salt, pepper, and red chili pepper flakes to the center of a large cutting board. Chop until the ingredients are finely minced then squeeze a bit of lemon juice into the mixture to moisten.
- Rub salmon filets with extra virgin olive oil then season generously with salt and pepper. Press the top and sides of each filet into the herb mixture to create an even crust then place on prepared baking sheet. Bake for 7-9 minutes (do not overbake!) then transfer salmon filets to plates and squeeze a bit more fresh lemon juice on top right before serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Kristin, I made this last night and it was so delicious. Incredibly flavorful and incredibly easy. Can’t ask for more from a week night meal.
I’m so glad to hear it, Lauren! Thanks for the feedback!
Made this tonight and it was AMAZING. The flavors work so well together and it was so simple!
So glad to hear, Ash – thanks for the great feedback!
Hmmm, this looks so good! By the way, what camera do you use? The pictures are amazing!
Thank you so much, Connie! I use a Nikon D7000. :)
I think I’m going to make this for my fiance’s birthday dinner — it sounds amazing!!
This salmon looks amazing. Salmon is one of our fave foods, but I don’t tend to cook it very often. I don’t really have a good reason for that. You’ve inspired me to make it soon.
I struggle with the shorter days during the winter also, I am right there with you about wanting to stay active and get outside despite the dark and the cold! Keep it up! :)
Oh gosh, Lincoln now has a black fleece too! LOL! So adorable. I’m not a salmon fan, but I’m a fan of every other ingredient in this recipe, so I’m going to give it another try!
As an Oregon girl I have spent my life spoiled by access to amazing, fresh seafood caught by my Dad! I actually have a Salmon filet in the fridge right now that I was trying to decide how to cook so I will be using your recipe for dinner tomorrow night.
Ok, so first things first. I just pulled your homemade breakfast sausage out of the oven, and I honestly don’t know if I will ever be able to eat any other sausage again! And I adore salmon, but I must admit I prefer to order it out as I can’t find good, fresh wild salmon here to save my life. But I need to try harder for THIS! (And the Asian, and citrus crusted…) Love it all. Thank you Kristin!!!
Girllll, you don’t have to tell me twice how good salmon is! Don’t know how it doesn’t go over well, because this girl right here eats it at least once a week. When i lived at home, my mom and I would fix it like 3x/week haha. I actually do something similar with lots of herbs and spices, but grill it! So delicious!
xo,
Sarah Grace
Would it be counterproductive to ask what you did with your potatoes? They look very pretty and it appears that you added dill to them. I don’t normally get fresh dill, but if there was another use for them plus a way to jazz up potatoes, I’m all ears!
Random aside – I love the font choice for the comments! Those zzz’s!
Not at all! Recipe is coming later this week… :)
Des Moines reader here – can you tell me where you usually buy your salmon? I know you once mentioned Whole Foods, but anywhere else you regularly buy it? I think I shy away from buying it out of fear I’ll spend big $$ only to have it smell fishy.
Katie ,Also a Des Moines reader, try the Waterfront Seafood market
Definitely! I usually buy at Whole Foods (no deliveries on Tuesday so keep that in mind – they are always great about letting you know how long the fish has been thawed too,) COSTCO believe it or not has great wild-caught salmon options, and Waterfront Market in WDM Clocktower Square has wonderful fish. We get their sushi grade salmon whenever we make homemade sushi and it is to die for!!
I love salmon and yes, it is easy to make but my major deterrent is price. Colorado isn’t the best place for seafood, I guess. Still, your Crispy Baked Asian Salmon is one of my favorite recipes EVER and worth splurging on. I am a caper fanatic so I’ll be trying this one too!
I totally get that! I usually buy two or three packages when I see good salmon on sale then slice into individual filets and freeze. Thaw overnight in the refrigerator and they’re ready to go. This has saved me a ton of money!
Definitely don’t give up on the Salmon recipes! We love the Asian Salmon recipe–it is one of my all time favorite meals.
So glad to hear – we love that recipe too! :D