This recipe offers a delightful way to prepare salmon with a tangy and buttery sauce.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Line a baking sheet with foil and lightly brush it with olive oil.
The foil makes cleanup easier and prevents sticking.
Season the salmon fillets with salt and pepper on both sides.
Season generously for the best flavor.
Place the salmon on the prepared baking sheet and bake for 20–25 minutes, or until the salmon flakes easily with a fork.
Check the salmon at 20 minutes to avoid overcooking.
While the salmon is baking, heat a saucepan over medium heat and add the shallots, white wine, and vinegar. Simmer until the liquid is almost evaporated.
Stir occasionally to prevent sticking.
Reduce the heat to low and whisk in the butter until melted and the sauce is smooth.
Add the butter gradually for a creamy sauce.
Stir in the parsley, capers, and lemon zest. Remove from heat.
Taste the sauce and adjust seasoning if needed.
Serve the baked salmon topped with the lemon-caper butter sauce.
Garnish with extra parsley for a fresh look.
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