Tarragon And Caper Roasted Salmon

Prep Time:
10 minutes
Cook Time:
20 minutes
4 - 6 servings

H-E-B Cooking Connection


1 to 1 1/2poundssalmon fillet,

2tablespoonsH-E-B butter, melted,


1/4cupminced parsley leaves,

2tablespoonsdrained Alessi Capers, minced,

1/4cupplain, dry bread crumbs,

1teaspoondried Morton & Bassett Tarragon Leaves,

1/4teaspooneach Morton & Bassett Salt and Ground Black Pepper,


1Heat oven to 450 degrees. Line a medium-sized baking sheet with foil for easy cleanup.

2Microwave butter in a medium microwave-safe bowl to melt. Zest lemon to make 2 teaspoons. Cut lemon into wedges and set aside. Chop parsley and capers very finely to mince. Combine butter with lemon zest, parsley, capers, breadcrumbs, tarragon, salt and pepper.

3Lay salmon on foil-lined sheet, skin-side down. Pat crumb mixture onto top side of salmon.

4Roast in oven 15 to 20 minutes, depending on thickness (rule of thumb: 10 minutes per inch of thickness). Remove when fish just begins to flake with a fork, color turns from translucent to opaque or until a meat thermometer inserted horizontally into the thickest part reads 150 degrees. Cut into 4 portions and serve immediately with lemon wedges.

Nutritional Information

No Nutritional Information Available

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