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Letting the juices of life (or food) drip from my chin!

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The Salmon Caper

IMG_6909My husband took me out to eat at Agora’s in Irvine a while back and they served a wonderful baked salmon that also had lemons, capers, black olives and seasonings.  Tonight I made grilled packets of salmon drizzled with lemon juice and olive oil, seasoned with salt and pepper and oregano and lemon thyme.  The salmon was topped with sliced lemon and capers.  I grilled these at medium high for about 10 minutes.  They were delicious and did not disappoint!  I will be making this dish again.  There is something about the  combination of lemon and capers with salmon that is very satisfying.

Grilled Salmon Packets


  • 4 filet of salmon, about 1 inch thick
  • salt and pepper, to season
  • 1 tsp dried oregano, (or basil or thyme)
  • 8 slices of lemon
  • 1/4 cup olive oil
  • 4 Tbsp lemon juice
  • 4 tsp capers


Preheat your grill to around 375- 400°F.

Place each salmon filet on a  piece of aluminum foil large enough to fold over the salmon and create a packet.

Season the salmon with salt and pepper and sprinkle each filet with 1/4 tsp dried oregano.  Place two thin slices of lemon on each filet.  Drizzle each filet with about 1 tablespoon of olive oil and lemon juice.  Sprinkle 1 teaspoon of capers over the salmon.  Wrap the foil over the salmon and seal in the edges so the juices do not run out.

Place on your grill and close the lid.  Cook the salmon for 10 to 15 minutes, or until the salmon is cooked through.

Printable Recipe