Salmon with oranges and capers

Salmon and capers recipe


  • 1 garlic bulb
  • 1 tbsp olive oil, plus 1 tsp
  • 1kg side of salmon, skin on
  • 50g unsalted butter
  • 2 tbsp capers, rinsed
  • 10g fresh parsley
  • 10g fresh dill
  • 1 orange, very thinly sliced


1. Preheat the oven to fan 200°C.

2. Cut the top off the garlic bulb to expose the ends of the cloves. Drizzle with 1 tsp oil, wrap in foil and roast for 40 mins until really soft.

3. Meanwhile, season the salmon on both sides.

4. Melt the butter in a large, flameproof heavy roasting tin (big enough for the salmon), add the capers and half the roughly chopped herbs.

5. Put the salmon in the tin, skin-side down, and baste the top with the herb butter. Add the orange slices, tucking some underneath.

6. Roast for 15-20 minutes until the thickest part of the fish is cooked through.

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