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Caper & Herb Crusted Sockeye Salmon

  • Sockeye
  • Dinner
  • Active Time:10 min
  • Total Time:20 min
  • Servings:4
  • Difficulty:Easy
Photo by Iowa Girl Eats


  • 4 (6-ounce) wild alaskan sockeye pieces Available in Our Seafood Subscription Box

  • 1 cup loosely packed parsley leaves

  • 2 tablespoons fresh dill

  • 1½ tablespoons capers, drained

  • Zest of 1 lemon (reserve lemon for juice)

  • 2 garlic cloves

  • Salt and pepper

  • Pinch red chili pepper flakes

  • Extra virgin olive oil


Preheat oven to 450°. Line a baking sheet with foil and oil lightly

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 and then mince.

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. Season generously with salt & pepper. Press top and sides of each filet into herb mixture, creating an even crust.

Place on prepared baking sheet. Bake for 7-9 minutes.

Plate sockeye pieces with a lemon wedge for squeezing. Pair with roasted veggies, mashed potatoes, or your favorite side dish.

Kristin's pro cooking tip: Be careful not to over bake the salmon! It might not seem like 7-9 minutes is enough, but it certainly is. Any longer and you risk drying out the fish.


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