Tired Of Turkey Day Turkey? Try This Lemon Caper Salmon

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website.This week: A Thanksgiving alternative to turkey? Lemon caper Copper River salmon.


  • 1 fillet Copper River Salmon, skin on and individually portioned if preferred
  • 1 Meyer lemon, sliced
  • 1 tbs fresh chopped chives
  • salt and pepper to taste
  • olive oil
  • 3 oz. jar capers, drained


  • Preheat oven to 400º F
  • Lay salmon skin side down on a baking pan and drizzle with olive oil
  • Season salmon with salt and pepper
  • Lay half of the lemon slices evenly over salmon
  • Sprinkle capers over the salmon
  • Top the salmon with the chopped chives.
  • Bake on center rack for 12-15 minutes, until flesh is opaque and separates easily with a fork
  • Remove and serve with extra lemon slices and chives as garnish

Chef’s notes – This recipe pairs well with Erath Winery Pinot Gris. This fruit forward wine brings notes of honey, pear, and pineapple to the meal.

Download the recipe card here.

For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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