Salmon & Capers
Ingredients
- 4 (6-ounce) salmon fillets
- Olive oil, for brushing
- ½ teaspoon kosher salt, plus more for brining
- ½ teaspoon freshly ground black pepper
- 6 lemon slices (from 1 lemon)
- Fresh oregano or thyme sprigs (optional)
- 3 tablespoons salted butter
- 2 tablespoons jarred capers, drained
- 1 garlic clove, grated
- To garnish: finely chopped Italian parsley, chives, or other herbs
- 1 Jar of La Salsa Loca
Instructions
- Preheat the oven to 325 degrees Fahrenheit.*
- Brine the salmon: While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
- Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with ⅛ teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
- Bake: Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
- Make the caper butter: Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
- Serve: When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.
7. Add some Salsa Loca on the side of your salmon and with a dash of lime, we can guarantee sublime every time.
