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Orange Roasted Salmon with Caper Sauce

Salmon filets are flavored beautifully with an orange zest and topped with a creamy yogurt caper sauce. An easy and healthy salmon dinner recipe.
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 176kcal


  • 2 Tablespoons extra-virgin olive oil plus more for the baking sheet
  • 1/2 - 3/4 pound salmon fillets thick cut, skin-on, center-cut, pin bones removed
  • 1 Tablespoon orange zest finely grated
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3/4 Cup plain Greek Yogurt
  • 2 Tablespoons Cilantro fine chopped, or parsley
  • 1 1/2 Tablespoons capers drained, rinsed, and chopped
  • 1 Tablespoons fresh orange juice


  • Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.
  • Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
  • Combine the yogurt in a small bowl with the remaining 1 T, of olive oil, 1/2 t. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
  • Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.


If you don't have or don't like Greek yogurt, use a mixture of half sour cream and half mayonnaise.
How to tell when salmon is done? I like the fork test. Simple pull out the oven rack enough to have access to the cooking salmon. Using the back of a fork, press gently on the top of the salmon. It it pulls apart and starts to flake, the salmon is done. If albumen is present (the white protein that seeps from the seams) the salmon is just starting to over-cook. Remove it from the oven immediately. You can also use an instant read thermometer. Insert it into a thick part of the meat. When the thermometer reads 145 degrees, the salmon is done.
This salmon is best enjoyed the same day it is cooked. However, leftover salmon at room temperature sprinkled over salad greens is a lovely lunch. Or mixed in with scrambled eggs for breakfast.


Calories: 176kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 957mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 1mg