This might be one of the most expensive restaurant dishes I’ve ever recreated—and honestly? I think the homemade version is even better. Earl’s charges close to $40 for their oven-roasted salmon with feta caper dill aioli. It’s a nice dish, don’t get me wrong. But for that price, I better be full and glowing afterward. And I wasn’t.
So of course I had to try making it at home. And surprise—this dish is actually super easy to recreate. We’re talking one-pan salmon and asparagus, fluffy jasmine rice with sweet golden onions, and the real star: that creamy, salty, tangy aioli made with feta, capers, dill, and yogurt. It’s simple, satisfying, and makes you feel fancy even though you barely did any work.
If you’re looking for a slightly elevated weeknight dinner or a cozy meal to impress someone (without stressing yourself out), this is it.
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Why You’ll Love This Salmon with Feta Caper Dill Aioli Recipe
You can make most of it on a single sheet pan, and it’s done in under 35 minutes. The feta caper dill aioli takes literally five minutes in a blender, and the rice gets a little upgrade with caramelized onions and crispy bits. You’ll roast the asparagus right alongside the salmon, which makes cleanup a breeze. It tastes like something you’d order at a restaurant, but without the markup—and you get leftovers, too.
The original Earl’s dish includes:
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Oven-roasted salmon (served medium-well)
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Jasmine rice with onion and crispy onion topping
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Steamed or sautéed seasonal vegetables
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A tangy feta caper dill aioli drizzled over the salmon
I made this dish with asparagus because that’s what the Earl’s restaurant in my area served but they switch this up so you can too!
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How To Serve This Salmon with Feta Caper Dill Aioli Recipe
I like to plate this up just like the restaurant version, but better. Start with a scoop of the jasmine rice (don’t forget those crispy onions!), then lay the salmon right over top. Spoon a generous amount of the feta caper dill aioli over the salmon—it’s the star of the dish, so don’t be shy. Add a handful of roasted asparagus on the side, and squeeze a little lemon over everything right before serving. If you want to be extra, you can garnish with some fresh dill or crumbled feta on top. It’s cozy, a little fancy, and perfect for when you want a dinner that feels like a treat but didn’t take a ton of work.
Earl’s Salmon with Feta Caper Dill Aioli Recipe Tips
Here are a few tips for making this dish:
Undercook the salmon just slightly: I always pull it out a minute or two early—especially if it’s going to sit on a warm plate—so it stays juicy and flaky. No one wants dry salmon.
Use what you have for the herbs: If you don’t have fresh dill or green onion, dried works too! The aioli is really forgiving.
Make the aioli ahead: It keeps well in the fridge for a few days and actually gets better as the flavours blend. You can even use it later on sandwiches or as a dip.
One pan = less cleanup: Roast the salmon and asparagus together for an easy, efficient weeknight dinner. You can swap asparagus for green beans, broccolini, or whatever veg is in your fridge.
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Questions and Answers about the Earl’s Salmon with Feta Caper Dill Aioli
Can I use a different fish instead of salmon?
Absolutely. Steelhead trout or Arctic char would be great alternatives. Even chicken breast works well with this aioli if that’s what you’ve got.
Is the aioli strong on the feta or capers?
It’s balanced. The feta gives it a creamy tang and the capers add a salty punch, but with the yogurt and herbs, it’s super mellow and versatile. You can always adjust based on what you like.
What if I don’t have crispy onions?
No worries. You can either sauté extra fresh onions until golden brown, or skip them entirely. It won’t ruin the dish—it just adds texture and a little extra flavor.
Can I double this recipe?
Yes! Just make sure to use a larger sheet pan or two pans so everything roasts evenly.
Earl’s Oven Roasted Salmon with Feta Caper Dill Aioli Recipe
Ingredients
For the Salmon and Asparagus:
2 salmon filets (about 5–6 oz each)
1 bunch asparagus, ends trimmed
1 tablespoon olive oil
Salt and pepper, to taste
Lemon wedges, for serving
Feta Caper Dill Aioli (with fresh herbs):
3 tablespoons mayonnaise
3 tablespoons Greek yogurt
70g (about 5 teaspoons) crumbled feta cheese
3 teaspoons capers
3 teaspoons fresh dill, chopped
1 green onion (green part only), chopped
1 tablespoon fresh basil, finely chopped
1/2 tablespoon fresh oregano, finely chopped
1 teaspoon red wine vinegar
1/2 teaspoon honey
Salt and pepper, to taste
Onion Jasmine Rice:
1/2 cup jasmine rice
1/4 small onion, finely chopped
1 tablespoon olive oil or butter
2 tablespoons crispy onions (store-bought or homemade)
Salt, to taste
Instructions:
Make the Jasmine Rice:
Rinse your jasmine rice until the water runs clear. Cook according to package directions.
While the rice cooks, sauté the finely chopped onion in olive oil or butter until soft and golden.
Once the rice is done, mix in the sautéed onion and crispy onions. Season with a pinch of salt and set aside.
2. Make the Fresh Herb Aioli:
Add the mayonnaise, Greek yogurt, crumbled feta, capers, fresh dill, chopped basil, oregano, green onion, red wine vinegar, honey, salt, and pepper to a blender or food processor.
Blend until smooth and creamy. Taste and adjust seasoning as needed.
Set aside in the fridge to chill while everything else finishes cooking.
3. Roast the Salmon and Asparagus:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the salmon filets on one half of the sheet pan. Drizzle with olive oil and season with salt and pepper.
On the other half, lay out the asparagus. Drizzle with oil and season lightly.
Roast for 10–12 minutes, or until salmon is just cooked through and asparagus is tender. If your salmon is thicker, it may need 1–2 more minutes.
4. Assemble and Serve:
Spoon jasmine rice onto your plates.
Add roasted asparagus alongside.
Place salmon on top of the rice and generously spoon the aioli over it.
Serve warm with a squeeze of lemon and, if you want to be extra, a few extra fresh herb sprigs or crumbled feta on top.
