Salmon with Lemon Capers is an easy family dinner! Salmon baked to perfection and topped with a decadent lemon and caper marinade.
Preparation, cooking and serving instructions
Raw frozen product. To defrost put in the fridge for 24 hours. Once defrosted, cook, and consume within 48 hours.
Please note: this product contains raw fish and should be fully cooked before consumption.
In the oven: Preheat the oven to 180C. Place the fish (excluding the marinade sauce) into an oven proof dish, and bake for 10-12 min. 2 min before the end of the baking time, pour the marinade on top of the fish and continue baking until it is cooked to your liking.
In the pan: Cook skin side down for 4 minutes, turn the fish, put a lid on and cook for another 5 minutes. Add another 2-3 minutes if you like your fish well done. 2 min before the end of the cooking time, pour the marinade on top of the fish and continue cooking.
On the barbecue hot plate: Oil the hot plate so the skin does not stick, cook skin side down for 4 minutes, turn the fish, and cook for another 5 minutes. Add another 2-3 minutes if you like your fish well done. Add the marinade onto the fish towards the end of cooking so it infuses and adds more flavour.