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FRESH SEAFOOD DIRECT FROM THE BOAT - HOME DELIVERY NOW AVAILABLE EVERY THURSDAY & FRIDAY - OR VISIT US AT GEM PIER IN SYME ST. WILLIAMSTOWN FRIDAY, SATURDAY, & SUNDAY 8AM-2PM
Credit: Inspired Taste

Salmon - Garlic Caper Butter Baked

Garlic Caper Butter Baked Salmon 

Credit: Inspired Taste - https://www.inspiredtaste.net/37442/butter-baked-salmon-recipe/ 

Steps:

  • Heat the oven to 325 degrees Fahrenheit.
  • Season both sides of the salmon with salt and pepper (we use about 1/2 teaspoon fine sea salt for 1 1/2 pounds of salmon).
  • Melt the butter in a wide oven-safe skillet over medium heat. When the butter is bubbling, stir in the garlic and capers. Cook, stirring, until warm, about 1 minute. Take the skillet off of the heat. Add the salmon fillets, skin-side down, to the skillet. Tilt the pan so that butter pools on one side, and then spoon garlic caper butter over each fillet.
  • Cover the skillet with a sheet of aluminum foil or cover with parchment paper by loosely tucking it around the salmon. Bake the salmon, covered, for 15 minutes. Uncover, and then spoon more of the butter over the salmon. Continue to roast, uncovered, until your desired doneness, 5 to 10 minutes more, depending on how thick the salmon is.
  • We cook salmon until an instant-read thermometer reads 125 degrees Fahrenheit when inserted into the thickest part. Alternatively, you can finish cooking the salmon under the broiler for some extra color on top. Watch closely so the fish does not overcook.
  • Squeeze fresh lemon juice over the baked salmon, sprinkle with lots of fresh herbs, and serve with another spoonful of the garlic caper butter on top.

How to know when it's cooked:

A rule of thumb for baking salmon on a low heat is 20 minutes to every 1 inch of thickness. 

Your best bet for checking if salmon is cooked is a thermometer — cooking salmon to 125 degrees F means it will be soft, tender, and slightly pink in the center. The texture at this temperature is much better than when cooked to a higher temperature.

For a visual cue, look for the flesh to be somewhat opaque. Also, when inserting a knife into the salmon, it should slide through easily.