Copper River Salmon Sheet Pan Piccata

Diane Wiese

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Drizzled with a lemon caper butter, this oven baked salmon recipe with asparagus is ready in less than 30 minutes.


  • 1 Fillet of Copper River salmon
  • 6 oz Butter
  • 6 T capers, rinsed and dried
  • 2 fresh lemons, thinly sliced
  • Fresh chives, chopped
  • 1 bunch of asparagus
  • Olive oil


  • Melt butter on low heat in a medium saucepan
  • Add capers and juice of the ends of the lemon into the butter
  • Trim the asparagus and discard the tips
  • Toss asparagus in a bit of olive oil
  • Place salmon fillet onto the sheet pan and sprinkle with chives
  • Arrange the asparagus on the pan around the salmon
  • Pour the butter mixture onto the fillet evenly
  • Top the fillet with lemon slices
  • Sprinkle with salt and pepper generously
  • Roast in the oven for 16 minutes at 350°F or until the internal temperature at the thickest part of the fish reaches 120° F
  • Serve immediately with optional chive flower garnish