Line a baking sheet with aluminum foil and spray with non-stick spray. Remove pinbones from salmon, if desired. If not cut into fillets, cut salmon into 5 ounce fillets.
Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
While salmon is cooking, in a small sauce pan, melt butter over medium heat. Once butter has melted add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.
Remove lemon slices and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer fillet to a serving platter and spoon lemon caper butter over the top. Serve.
Notes
This recipe has been doubled from the previously published recipe to feed four instead of two. Previous ingredient amounts were as follows (instructions are exactly the same)2 (5 ounce) 5 ounce salmon filetssalt and pepper4 lemon slices non-stick spray3 tablespoons unsalted butter2 cloves garlic2 tablespoons capers1/2 teaspoon lemon zest 1 tablespoon lemon juice Nutrition information for estimation purposes only.