Lemon Caper Copper River Salmon

Capers aren't just for bagels and lox (although we fully recommend adding them to your schmear). Their briny and salty flavor adds a delightful tang to many dishes, especially this lemon caper Copper River salmon dish. While cooking lemons with salmon is a long-standing favorite for fish fans, the zingy capers elevate this classic dish to Mediterranean gourmet standards. The whole thing comes together in less than 30 minutes We recommend pairing this with a fruit-forward pinot gris.

Lemon Caper Copper River Salmon

PREP TIME: 10 minutesCOOK TIME: 12 minutesTOTAL TIME: 22 minutes

SERVINGS

---

Ingredients

• 1 fillet Copper River salmon, skin on and individually portioned if preferred
• 1 Meyer lemon, sliced
• 1 tablespoon fresh chopped chives
• Salt and pepper to taste
• Olive oil
• 1 3-ounce jar capers, drained

---

Shopping List

Wild Copper River Sockeye Salmon - skin-on, boneless portions

Shop

---

Instructions

1
Preheat oven to 400°F.
2
Lay salmon skin side down on a baking pan and drizzle with olive oil.
3
Season salmon with salt and pepper.
4
Lay half of the lemon slices evenly over salmon.
5
Sprinkle the capers over the salmon.
6
Top the salmon with the chopped chives.
7
Bake on center rack for 12-15 minutes, until flesh is opaque and separates easily with a fork.
8
Remove and serve with extra lemon slices and chives as garnish.

---

Recipe Author: Copper River Prince William Sound Marketing Association