Recipe: Roasted Salmon with a Lemon and Caper Dill Sauce

I don’t think there’s a better weeknight protein than roasted salmon. Healthy, tasty, and easy, plus it makes great leftovers in a salad. I prefer to buy a side of salmon and roast it whole, as it’s usually a good bit cheaper and cooks nicely, especially if you’re a fan of crispy salmon skin. Air fryer salmon is also a possibility here too! Pair with a simple salad or grilled veggies (Brussels sprouts and broccoli work great with this mustard forward sauce) and crush your weeknight meal.

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5 from 3 votes

Cubed Lemon Roasted Salmon

Best Roasted Salmon
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Author Jim


  • 2-3 Pounds Salmon skin on
  • 1 lemons
  • 4 tablespoons Dijon mustard
  • 3 tablespoons fresh dill
  • 2 tablespoons capers in brine
  • 2 teaspoons caper brine
  • 2 tablespoons cup olive oil
  • 1 teaspoon salt
  • Black Pepper
  • Aluminum foil
  • Non stick spray


  • Preheat oven to 425 degrees. Place baking sheet into oven to preheat at this time. 
  • Using your sharpest knife, cut the salmon into 1 1/2" cubes. Try and make each cube about the same size the best you can.
  • Spray a baking sheet sized piece of foil with the non stick spray. Season the foil with 1/4 of the salt, then arrange the salmon skin side down in a single layer. Carefully place on the pre-heated baking sheet and roast until 135 deg F, 12-14 minutes.
  • As salmon cooks, combine juice of lemons, mustard, dill, capers, and brine. Slowly whisk in olive oil to emulsify. Season with a few grinds of black pepper.
  • Once salmon is cooked, serve immediately, lightly covered in the dill sauce. 


Serving: 6People | Calories: 420kcal

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