Baked Smoked Salmon with Dill and Capers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Velvety smoked salmon fillets topped with briny capers and fresh dill, finished with a bright lemon finish. This scandinavian-inspired seafood (low-carb) ready in about 22 minutes pairs Smoked salmon fillets, Fresh dill, Capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 10 min Cook: 12 min Serves 2 Scandinavian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 2 smoked salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tsp olive oil and sprinkle with 1/4 tsp black pepper.
  2. Step 2: Top each fillet with 2 tbsp chopped fresh dill and 1 tbsp drained capers, then arrange 1/2 lemon, thinly sliced, on top.
  3. Step 3: Bake for 10-12 minutes, or until the salmon is heated through and the edges are slightly crisp.

Frequently asked questions

How long does Baked Smoked Salmon with Dill and Capers take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Smoked Salmon with Dill and Capers?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Smoked Salmon with Dill and Capers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Smoked Salmon with Dill and Capers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Smoked Salmon with Dill and Capers low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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