Restaurant vibes, weeknight energy.

If you’re anything like me, you’re always looking for those weeknight dinners that feel just a little more special without creating a mountain of dishes or requiring an hour in the kitchen. This Crispy Baked Lemon-Caper Salmon is exactly that. Inspired by the bright, buttery flavors of classic chicken piccata, the salmon is topped with a tangy caper and garlic mayo before being blanketed in crispy lemon-herb panko that bakes into the most irresistible golden crust.

The result is flaky salmon with buttery, crunchy edges and fresh lemon in every bite. I usually serve it over fluffy rice to soak up every last bit of goodness, with a simple green salad on the side. It’s one of those dinners that feels elegant enough for company but easy enough for a random Tuesday—which, if you’ve been around here for a while, you know is my favorite kind of recipe.

Ingredients

2 tbsp salted butter
1/2 cup panko breadcrumbs
1 lemon
2 tbsp fresh parsley, chopped
kosher salt and pepper
1/4 cup mayo
2 tsp capers, drained and chopped
1 garlic clove, finely chopped
4 skin on salon filets, about 2 lbs total

Method

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Finely grate the zest from the lemon and cut the zested lemon into quarters.
In a medium skillet, melt the butter over medium. Add the panko and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a small bowl and stir in the lemon zest and 2 teaspoons of parsley. Season with salt and pepper.
In a small bowl, combine the mayonnaise, capers, and garlic. Squeeze lemon juice from one of the lemon quarters into the same bowl. Season with salt and pepper.
Pat the salmon dry and season all over with salt and pepper. Spread the caper mayo on top of each filet and top with the panko, using your fingers to help the panko stick.
Transfer to the oven and bake for 15-20 minutes, until the salmon is about 135°F on an instant-read thermometer and the panko is crispy.
Sprinkle the salmon with a little more parsley and serve with lemon wedges. I like to serve with rice and sometimes a salad.

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings