Herb and Caper Crusted Salmon is a light and healthy gluten-free dinner that takes just 20 minutes start to finish!
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I’ll be honest – every time I post a salmon recipe here on IGE, it doesn’t go over too well. I don’t know if it’s because you don’t like salmon, or maybe it’s a bit intimidating to cook, but I’m not giving up on you! Especially when I can show you how DELICIOUS salmon can be, and how EASY it is to prepare. Ben and I eat salmon almost weekly and this beautiful, flavor-packed recipe, that goes from fridge to table in 20 minutes, has become one of our favorites.
The inspiration for Herb and Caper Crusted Salmon came from a big plate of meat, actually. The Buffalo Short Ribs I ateat the Riverhorse on Main restaurant while in Utah a few weeks ago, to be exact. The short ribs were fantastic, but the gremolata – a mixture of fresh parsley, lemon zest, and garlic – that was sprinkled on top is what really wowed my tastebuds. So simple, so elegant, a perfect fresh trio to liven up any heavy dish, or combine with salty capers, fresh dill, and red chili pepper flakes toslather onto fresh salmon. This spa-worthy dish is divine.
After the salmon is crusted in the fresh herbs and capers, it’s placed onto a baking sheet then baked for – wait for it – 7 MINUTES. You can’t even boil water in 7 minutes! Well, maybe a small pot, but you know what I mean. This recipeis quick, healthy, fresh, and each ingredient pairs perfectly with the salmon. From apinch of fresh dill, to the squeeze of fresh lemon juice at the end – this salmonwill undoubtedly delivercolor and lightwhen we need it the most over the next couple of months!
Start by making the caper and dill-infused gremolata – which is just a fancy name for chopped parsley, lemon zest, and garlic. You got this!
In the middle of a large cutting board, pile 1 lightly packed cup fresh parsley leaves, 2 Tablespoons fresh dill, the zest of 1 lemon, 1-1/2 Tablespoons drained capers, 2 garlic cloves, salt, pepper, and a pinch of red chili pepper flakes. Capers and salmon go together like Lincoln and frozen peas which is why I added so many to the gremolata. I am obsessed with the flavor combo!
Chop the ingredients until they’re finely minced, thenslice the lemon into wedges and drizzle a bit of the juice into the mixture. It doesn’t have to be too wet, you just want the ingredients to be well combined.
Next, rub4, 5-6oz salmon filets with extra virgin olive oil then season generously with salt and pepper. The salmon should NOT smell fishy. If it does, it’s old. Go somewhere else! Here in the Midwest it can be difficult to find salmon – andmost fish/shellfish for that matter – that’s not previously frozen but I have zero problems with that as long as it smells fresh. I buy wild-caught whenever possible, too.
After seasoning the salmon, place it top side down in the herb mixture, then you use your fingers to cover the sides, too.
Place the salmon filets onto a foil lined, nonstick sprayed baking sheet then bake at400 degrees for 7-9 minutes. Trust me, that’s all the time they need!
Transfer the salmon filets onto plates then serve with fresh lemon wedges. Add a drizzle, then dig in!
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Herb and Caper Crusted Salmon
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dairy freegluten freelow carblow fat20 minute meal
4.5/5 (3 REVIEWS)
Description
Herb and Caper Crusted Salmon is a light and healthy gluten-free dinner that takes just 20 minutes start to finish!
Ingredients
serves 4
- 1 cup loosely packed parsley leaves
- 2 Tablespoons fresh dill
- 1-1/2 Tablespoons drained capers
- zest of 1 lemon
- 2 garlic cloves
- salt and pepper
- pinch red chili pepper flakes
- extra virgin olive oil
- 4, 5-6oz salmon filets
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Set aside.
- Add parsley leaves, dill, capers, lemon zest, garlic cloves, salt, pepper, and red chili pepper flakes to the center of a large cutting board. Chop until the ingredients are finely minced then slice the lemon into wedges and squeeze a bit of lemon juice into the mixture to moisten.
- Rub salmon filets with extra virgin olive oil then season generously with salt and pepper. Press thetop and sides of eachfilet into the herb mixture to create an even crust then place on prepared baking sheet. Bake for 7-9 minutes (do not over bake!) then transfer salmon filets to plates andsqueeze a bit more fresh lemon juice on top right before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This salmon isfull of fresh flavor and, as you can see, could not be simpler to make. Chop up your gremolata, slather it onto salmon filets, then bake! Easy peasy. Enjoy!
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48 Comments
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Peggy 06.30.2023 Thanks for the recipe. I tweaked mine and switched out your herbs with cilantro and added a bit more capers. I broiled it off after the oven as I prefer a bit more blackened top. It was delicious!
4.5
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- Jane 09.05.2020
I’m a bit confused on this. Do you cook it gremolata side down or do you flip it over onto the baking sheet so that the spices are on top? Looks great.
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- Anne in St. Louis 10.17.2019
We are just not salmon eaters. Neither of us likes it. So… could we use this wonderful looking recipe with chicken, do you think?
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- Becky 05.22.2018
I made this for dinner last night- a nice change up to our salmon recipes! I only made 2 salmon filets, so I did half of the recipe. I ended up being a bit short when covering the salmon, so next time I’d make a bit more of the herb mixture.
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[…] Recipe here […]
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- Shelley 12.27.2017
I made this tonight and it was perfect. My husband and boys (ages 6 and 8) had seconds.
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- Natasha 08.03.2017
I am going to be grilling salmon next week… how long do I cook it on the grill for?
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- Mikaela 09.29.2016
I love your low carb salmon recipes, I would love it if you made more!!!
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- Christine 05.25.2016
Great receipe. I left out the red pepper flakes as I paired it with a mango salsa I made. Very impressive. Thank you
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- Dena 03.15.2016
So, I THOUGHT I hated salmon, until I made this last night. This was amazing!! My salmon wasn’t pink in the middle like your picture, but I don’t like anything pink, so maybe I cooked it too long, but it was flaky and tender and not fishy at all. And that coating was TO DIE. My fiance raved! Thank you for transforming me!
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- Kristin 03.15.2016
Wohoo!! I love a good conversion story!! ;)
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- Lauren 02.09.2016
Kristin, I made this last night and it was so delicious. Incredibly flavorful and incredibly easy. Can’t ask for more from a week night meal.
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- Kristin 02.09.2016
I’m so glad to hear it, Lauren! Thanks for the feedback!
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[…] Herb and Caper Crusted Salmon from Iowa Girl Eats […]
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- Ash 11.16.2015
Made this tonight and it was AMAZING. The flavors work so well together and it was so simple!
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- Kristin 11.17.2015
So glad to hear, Ash – thanks for the great feedback!
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- Connie Bueher • Dainty Deeds 11.12.2015
Hmmm, this looks so good! By the way, what camera do you use? The pictures are amazing!
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- Kristin 11.13.2015
Thank you so much, Connie! I use a Nikon D7000. :)
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- Stephanie 11.12.2015
I think I’m going to make this for my fiance’s birthday dinner — it sounds amazing!!
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- Emily | Robust Recipes 11.10.2015
This salmon looks amazing. Salmon is one of our fave foods, but I don’t tend to cook it very often. I don’t really have a good reason for that. You’ve inspired me to make it soon.
I struggle with the shorter days during the winter also, I am right there with you about wanting to stay active and get outside despite the dark and the cold! Keep it up! :)
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- Dena 11.10.2015
Oh gosh, Lincoln now has a black fleece too! LOL! So adorable. I’m not a salmon fan, but I’m a fan of every other ingredient in this recipe, so I’m going to give it another try!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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