Baked Salmon with Capers, Herbs, and Lemon
1.5 pounds of fresh, wild caught salmon (1 large filet or 4 smaller portions)
Extra Virgin Olive Oil
1/2 cup of mayonnaise or Vegannaise
1 lemon, juice only
1 lemon, sliced thinly
4 sprigs each of fresh thyme and fresh dill
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste
Jar of capers
1. Preheat oven to 350 degrees. Prepare baking dish with a light coating of cooking spray.
2. In a heavy duty frying pan heat oil. Add salmon with the skin down and fry. This takes about 3 minutes for the skin to get nice and crispy and to pull away from the salmon. Flip salmon and fry again for 3 minutes.
3. Remove skin and set aside. Add the whole filet of salmon or small salmon steaks to a baking dish. Season fish with salt, pepper, garlic powder and onion powder. Smear top with mayonnaise. Sprinkle herbs, lemon slices and capers for the final touches. Cover with foil.
4. Bake for 20 minutes. Fish should be moist and flake with a fork. Serve immediately. Store leftovers in refrigerator.