Salmon with capers

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Step 1

Preheat the oven to 325 degrees Fahrenheit.*

Step 2

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.

Step 3

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 filet and fresh ground pepper.

Step 4

Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.

Step 5

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 130 F in the center). A 1 inch thick filet should cook in about 15 minutes total.

Step 6

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.

Step 7

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