Roasted Salmon with Citrus & Caper Sauce

Name: Roasted Salmon with Citrus & Caper Sauce
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 salmon fillet, about 1 kg (2.2 lbs); 1 tablespoon crushed garlic; 1 teaspoon dried fine herbs (herbes de Provence); 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 orange; ½ lemon; 5 medium potatoes, cut into thick slices; Salt, to taste; 1 pinch of dried chili flakes; ½ jar of capers, drained; 2 tablespoons fresh chives, finely chopped; 2 tablespoons fresh parsley, finely chopped; Juice of ½ lemon; 3 tablespoons fresh orange juice; Extra virgin olive oil, to drizzle

By Marie Lefebvre · Updated October 10, 2026

A beautiful salmon fillet marinated in fresh citrus juices and aromatic herbs, then roasted over golden potato slices. The bright caper sauce — packed with parsley, chives, lemon and orange — adds a zesty, briny finish that perfectly complements the richness of the fish. An impressive yet effortless dish for any occasion.

Prep⏱️ 40 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 salmon fillet, about 1 kg (2.2 lbs)
1 tablespoon crushed garlic
1 teaspoon dried fine herbs (herbes de Provence)
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 orange
½ lemon
5 medium potatoes, cut into thick slices
Salt, to taste
1 pinch of dried chili flakes
½ jar of capers, drained
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh parsley, finely chopped
Juice of ½ lemon
3 tablespoons fresh orange juice
Extra virgin olive oil, to drizzle

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Directions

1
Season the salmon fillet all over with salt, then spread crushed garlic evenly across the surface.
2
Sprinkle with dried herbs, chopped parsley, chives, and a pinch of dried chili flakes.
3
Pour the juice of a whole orange and half a lemon over the fish. Cover and refrigerate for 3 hours.
4
Parboil the potato slices in salted boiling water for 5–7 minutes — they should remain firm in the centre.
5
Grease a baking dish with olive oil and arrange the potato slices in an even layer.
6
Place the marinated salmon on top of the potatoes and drizzle with olive oil.
7
Bake at 200 °C / 390 °F (fan-forced) for 20–25 minutes, until the salmon is cooked through and lightly golden on top.
8
Meanwhile, make the caper sauce: combine drained capers, chives, parsley, lemon juice and orange juice. Season to taste.
9
Remove from the oven, spoon the caper sauce generously over the salmon, and serve immediately.

💡 Chef's Tip

For extra fragrance, add a few strips of organic orange and lemon zest to the marinade. Be careful not to overcook the potatoes during parboiling — they will finish cooking alongside the salmon in the oven.