Preheat oven to 400 degrees Fahrenheit. Grease the baking sheet with olive oil or avocado oil. Pat salmon fillets dry with a paper towel and set them on the baking sheet skin side down.
Mash capers with the back of the fork and finely chop dill. In a small bowl, mix mayonnaise, capers, dill, and salt and pepper until fully combined.
Spread approximately 2 tablespoons of the mayonnaise mixture over the top of the salmon fillets.
Bake for 8-14 minutes or until salmon is opaque, flaky, and pulls apart easily with a fork. You may broil the last 1-2 minutes of baking time. See notes for precise cooking time.
Garnish with a slice of lemon and fresh dill and serve.
Notes
Two pounds of salmon is one whole salmon fillet or 6 cut pieces weighing 5-6 ounces each.
Salmon fillets with skin on is best as the skin helps retain moisture.
Salmon will continue to cook on the baking sheet with residual heat when you remove it from the oven.
Baking time: Cooking time is dependent on the thickness of the salmon fillets. For every ½" of thickness, 5 minutes of bake time is needed. If the fillet is 1" thick, start checking on it around 8-minute mark. Salmon should be opaque and flake easily with a fork and instant read thermometer registers 125 degrees Fahrenheit.The USDA recommends an internal temperature of 145 degrees Fahrenheit for fish. However, I have found that this dries out the salmon and 125 degrees is actually when fish is the most succulent and perfectly tender. Cook the salmon to a temperature you are comfortable with.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.