- 50g unsalted butter
- 1 tbsp capers
- 1 lemon
- 2 sockeye salmon fillets
- A handful of flat leaf parsley, leaves only
Prep: 5 mins | Cook: 10 mins
1. Heat your oven to 220°C/Fan 200°C/Gas 7. Chop the butter and place it in the base of a small roasting tin. Add a pinch of salt and freshly ground pepper.
2. Drain 1 tbsp capers, then roughly chop them. Finely grate the zest from the lemon. Squeeze the juice from half the lemon into the tin with the butter, then slide the tin into the oven. Let the butter melt for 1-2 mins. When it's foaming, take the tin out of the oven.
3. Stir the lemon zest and capers into the butter. Lay the wild Alaskan salmon fillets in the tin, skin side down, then season with a little more salt and pepper. Return the tin to the oven and roast the salmon for 6-8 mins till the salmon is cooked through - it should be pale pink and will flake easily if you press it with a fork.
4. While the salmon roasts, roughly chop the parsley leaves. When the salmon is cooked, serve it garnished with the parsley leaves. The salmon is delicious eaten hot from the oven with buttered new potatoes and veg, or let it cool and flake it into a salad with boiled new potatoes, chopped lettuce, red onions, olives and cherry tomatoes.