Salmon, skinless
Lemon, zested
Baby capers, finely chopped
Olive oil
Paprika
Brown sugar
Garlic powder
Salt
Greek yoghurt
Garlic clove, minced
Dill, finely chopped
Lemon, juiced
Salt
Cracked pepper
Paprika
1
1
2 Tbs
50ml
1 tbsp
2 tbsp
1 tsp
1 tsp
1/2 Cup
1
1 Bunch
1
Pinch
Pinch
Pinch
Method
Make the salmon
- Preheat oven to 160°C (fan forced).
- Place the salmon on a lined baking tray. Pat dry with a paper towel to help the seasoning adhere.
- In a small bowl, combine the olive oil, lemon zest, finely chopped baby capers, paprika, brown sugar, garlic powder, and salt. Mix well to form a thick, aromatic paste.
- Spread the paste evenly over the top of the salmon, ensuring an even coating.
- Bake in a preheated oven at 160°C for 15-20 minutes, increase the oven temp to 200°C for the final 2 minutes for a beautiful caramelisation.
- Salmon should flake easily with a fork and be just cooked through.
- Transfer to a platter, serve with lemon & Dill yoghurt.
For the sauce
- In a bowl, combine the Greek yoghurt, minced garlic, chopped dill, and lemon juice.
- Season with a pinch of salt, pepper, and paprika.
- Mix well until smooth and evenly combined.
Watch Recipe Video
About this recipe
Can I prepare the salmon in advance?
Yes, you can coat the salmon with the marinade a few hours ahead and refrigerate it. Bake just before serving for the best texture and flavour.
Can I use salmon with skin on?
Absolutely. Skin-on salmon works fine—the skin helps keep the fish moist while baking. You can remove the skin after cooking if preferred.
How do I know when the salmon is cooked?
The salmon should flake easily with a fork and be just opaque in the centre. Overcooking can make it dry, so keep an eye on it during the final minutes.
Can I substitute dill in the yoghurt sauce?
Yes, if you don’t have dill, fresh parsley or chives also work well, though the flavour will be slightly different.
