Prep time: 10 minutes
Cooking time: 15 minutes
6 skinless, boneless salmon fillets
80g butter, chopped
1 tablespoon lemon juice
1 tablespoon roughly chopped dill
1 tablespoon baby capers
1. Preheat the oven to 180°C. Line a large baking tray with a sheet of non-stick baking paper. Lay the salmon, presentation side up, onto the tray. Bake for 15 minutes, until just cooked through. Leave it to rest for about 5 minutes.
2. Meanwhile, melt the butter in a small frying pan over medium heat. Cook for 3-5 minutes, until the solids on the bottom of the pan start to turn brown (watch it closely). Add the juice, dill and capers, and cook for 1 minute more, swirling to combine.
3. Place the salmon fillets onto serving plates, and drizzle with the butter glaze.
note If you don’t want to ‘plate up’ in the kitchen, cook the salmon fillets in a lightly greased ovenproof serving dish. Once cooked, drizzle with the glaze and take this to the table.