Roasted Salmon with Orange and Caper Sauce
Tender oven-roasted salmon topped with a light, tangy orange and caper sauce — a simple yet elegant dish that brings restaurant-quality flavor to your table in under an hour. A guaranteed crowd-pleaser.
🛒 Ingredients
5 servings
- 1 medium whole salmon (approx. 2.6 lbs / 1.2 kg), cleaned
- 1/2 small jar of capers (approx. 1 oz / 30 g), drained
- Juice of 2 oranges (approx. 3/4 cup / 200 ml)
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh thyme or dried herbes de Provence
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Directions
- 1
Preheat your oven to 355 °F (180 °C). Place the salmon in a baking dish, drizzle with olive oil, season lightly with salt, pepper and thyme. Bake for 15 minutes.
- 2
Meanwhile, prepare the sauce: in a small saucepan, whisk together the orange juice and cornstarch over medium heat, stirring constantly until the sauce thickens slightly. Stir in the drained capers.
- 3
Remove the salmon from the oven and pour the orange-caper sauce generously over the fish. Return to the oven for an additional 20 minutes, until the salmon is fully cooked and the sauce is lightly glazed.
- 4
Serve immediately with steamed basmati rice, roasted vegetables, or mashed potatoes.
💡 Chef's Tip
Add a little grated orange zest to the sauce for a more aromatic finish. Go easy on the seasoning before baking — capers are naturally salty and will season the dish as it cooks.
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