Juicy Baked Salmon

30 min

2 servings

Juicy Baked Salmon with Sun-Dried Tomatoes, Feta, and
Capers!?

This irresistible baked salmon is a flavor explosion - tender, melt-in-your-mouth salmon fillets topped with a vibrant Mediterranean-inspired mixture of tangy sun-dried tomatoes, creamy crumbled feta, briny capers, and zesty lemon. The result? A perfectly juicy, succulent fish that's bursting with savory, herby goodness. Imagine the crispy edges giving way to flaky, moist flesh infused with smoky paprika and garlic. Warm, juicy salmon paired with the cool, tangy topping - pure magic! It's elegant yet effortless, healthy yet indulgent. One bite, and you'll be hooked! This dish comes together in under 30 minutes, making it perfect for weeknight dinners or impressing guests. Trust me, it's so deliciously juicy and flavorful, you'll crave it weekly.

Servings: 2

Ingredients

• Salmon fillets: 350 g (about 12 oz or ¾ Ib) - skinless or skin-on, your choice
• Sun-dried tomatoes (oil-packed, drained and chopped): 1 tablespoon (15 g)
• Feta cheese, crumbled: 150 g (about 5.3 oz or 1 cup crumbled)
• Capers, drained: 1 tablespoon (15 g)
• Olive oil: 1 tablespoon (15 ml)
• Lemon juice (from ½ lemon): About 1-2 tablespoons (15-30 ml)
• Dried garlic powder: 1 teaspoon (5 g)
• Paprika (sweet or smoked): 1 teaspoon (5 g)
• Salt and black pepper: To taste
• Fresh herbs (dill or parsley), chopped: Optional, for garnish

Cooking Instructions

Preheat your oven:

Set it to 210°C (410°F). Prepare an oven-safe baking dish (lightly grease with olive oil if needed to prevent sticking).

Prepare the topping mixture:

In a medium bowl, combine the chopped sun-dried tomatoes, crumbled feta, capers, olive oil, lemon juice, dried garlic powder, and paprika. Mix everything well until it forms a chunky, flavorful paste. Season with a pinch of black pepper (the feta and capers are already salty, so taste before adding extra salt).

Season the salmon:

Pat the salmon fillets dry with paper towels. Place them in the prepared baking dish. Sprinkle both sides lightly with salt and black pepper to taste.

Assemble and bake:

Spoon the feta-tomato mixture evenly over the top of each salmon fillet, pressing it gently to adhere. Bake in the preheated oven for 15-18 minutes.

Chef's Note

Salmon overcooks incredibly easily - it can go from succulent to dry and tough in just a couple of minutes! Start checking at the 12-minute mark. The fish is done when it flakes easily with a fork but still looks slightly translucent in the center internal temperature should reach 55-60°C / 130-140°F for medium-rare juiciness; use a meat thermometer if you have one). For thicker fillets, you might need the full 18 minutes; thinner ones may be ready sooner. Remember, the salmon will continue cooking from residual heat after you remove it from the oven, so err on the side of undercooking for that melt-in-your-mouth moisture. Let it rest for 2-3 minutes before serving.

Garnish and serve: Sprinkle with fresh chopped dill or parsley for a bright, herby finish. Pair it with a simple green salad, roasted veggies, or crusty bread to soak up the juices. Enjoy hot - the contrast of the warm, juicy salmon with the cool, tangy topping is pure magic!