I am always looking for new ways to try salmon. It’s such a versatile fish that tastes great with a variety of flavors. This Dijon caper herb salmon is delicious! It has definitely earned a spot in our regular dinner rotation. The herbs add a summery taste and the tangy Dijon and capers pair really well together. It’s also so low calorie and easy to throw together, AND…gluten free! I modified the recipe below to give you extra sauce. I like to really slather the fish in the sauce and then you can use any leftover sauce on your vegetables after the salmon has cooked.
Dijon Caper Herb Salmon (Serves 2)
Adapted from Big Girl Life
- 1 lb salmon fillet, or two pieces of salmon (about 1/2 lb each)
- 1& 1/2 T Tbs lemon juice
- 3 Tbs olive oil
- 1 Tbs Dijon mustard
- 4 cloves garlic
- 2 dashes cayenne pepper
- 1 tsp dried basil
- 1 tsp dried dill
- 3 Tbs capers (add a little caper juice if you like the taste)
- Preheat oven to 375
Combine all ingredients, except salmon, in a small saucepan.
Bring to a boil over medium heat. Reduce heat and simmer 5 minutes.
- Line a baking sheet with aluminum foil and turn the sides of the aluminum up.
Place salmon skin-side down (if using salmon with skin) on aluminum foil. Pour sauce over fish.
- Bake for about 20-30 minutes, until fish is light and flakey.
Alternate method: Grill it! Place on medium hot grill and cover with lid for about 20 minutes