Makes 3 servings
Preheat the oven to 350 F degrees. Prepare an oil-lined baking sheet.
In the bowl of a mortar and pestle, mash the garlic and butter together until well-combined.
Place the salmon skin side down on the baking sheet and squeeze the lemon juice evenly over the fish. Spread the garlic-butter mixture along the top of the fish and season with kosher salt and freshly ground pepper. Distribute the capers, soy sauce, and chili powder evenly over the top of each fillet.
Bake the salmon until it is cooked through, for 20 to 25 min depending on the thickness of the fillets.
Transfer the salmon to plates and serve with rice.
6 garlic cloves, minced
¼ cup unsalted butter, softened
Three 6- to 8-ounce salmon fillets, patted dry
Juice from 1 lemon
Salt & Pepper
2 tablespoons capers
1 tablespoon soy sauce
1 tablespoon chili powder
Steamed rice, for serving