25 minutes
Succulent wild salmon fillets baked to perfection and glazed with a luscious herb butter.
Herb Butter, softened
cups
Wild Salmon Fillet, cut into 4- to 6-ounce pieces
0 lb
to taste
to taste
Oil
for baking dish and salmon
1. Preheat Oven
Preheat your oven to 425°F. Take the herb butter out of the fridge so it can soften.
2. Prepare Salmon Fillets
Prepare your salmon fillets by removing any pin bones. Place the salmon back in the refrigerator to keep it fresh as you continue with the rest of your prep.
3. Season Salmon
Season the salmon generously with salt and fresh-ground black pepper.
4. Oil Baking Dish
Lightly oil your baking dish or rimmed baking sheet to prevent the salmon from sticking. Place the salmon pieces in the dish, skin side down. Brush or drizzle a little oil over the top of the salmon.
5. Bake Salmon
Place the salmon in your preheated oven and bake for 7 to 10 minutes, just until the flesh is set but still pink in the center.
6. Glaze with Herb Butter
Once the salmon is done, spoon the softened herb butter over the hot fillets. Serve immediately, offering additional herb butter in a small bowl if desired.
Aim for an internal temperature of about 120-125°F for medium-rare salmon and account for residual heat after removing from the pan.
Choose fresh, wild-caught salmon for the best flavor and texture. Look for vibrant color, firm flesh, and a fresh sea smell.
Cook the salmon skin-side down first to render the fat and get a crispy skin without moving it around in the pan.
Use high-quality unsalted butter and fresh, finely chopped herbs like dill, parsley, or tarragon.
Season the salmon fillets with salt and pepper just before cooking to avoid drawing out moisture and over-salting.
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