Salmone al Giuliese

Baked Salmon with Capers and Toasted Bread Crumbs

Preparation info

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

A nice simple way to dress up salmon, rockfish, snapper, or sea bass.


For Each Serving

  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • 5 ounces salmon fillet
  • Salt and freshly ground pepper
  • ½ cup Toasted Bread Crumbs
  • tablespoons capers, rinsed
  • 1 tablespoon unsalted butter, melted


    Preheat the oven to 450°F to 500°F. Mix the olive oil and lemon juice and brush it on a baking pan and both sides of the salmon. Place the salmon in the pan and sprinkle with salt and pepper. Cover the salmon with the bread crumbs, then sprinkle with the capers and drizzle with the butter. Bake until the fish is just cooked through, 5 to 7 minutes. Serve with sautéed spinach or Swiss chard or broccoli.