30 minutes
A delicious and flavorful herb-buttered oven-roasted salmon that highlights the natural taste of the fish, enhanced by rich, aromatic herb butter.
Salmon fillets, skin-on
0 oz
Unsalted Butter, softened
0 oz
Flat Leaf Parsley, freshly chopped
0 oz
Dill, freshly chopped
0 oz
Chives, freshly chopped
0 oz
to taste
Lemon Juice, fresh
tablespoons
Garlic, minced
cloves
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Prepare the Baking Sheet
Take a baking sheet and line it with parchment paper. Place your salmon fillets skin-side down on the parchment. Pat them dry with a paper towel to ensure the herb butter adheres well.
3. Make the Herb Butter
In a small bowl, combine softened unsalted butter with freshly chopped parsley, dill, and chives. Add a pinch of salt, a squeeze of fresh lemon juice, and minced garlic. Mix thoroughly.
4. Spread the Herb Butter
Spread the herb butter generously over the top of each salmon fillet, ensuring an even coating.
5. Roast the Salmon
Place the baking sheet in the preheated oven and roast the salmon for about 15-20 minutes. The salmon should flake easily with a fork when done but still be moist inside.
6. Rest the Salmon
Once the salmon is cooked, remove it from the oven and let it rest for a few minutes.
With oregano and thyme herbs, slices of lemon and olives in the roasting pan, and a side of couscous, this variant offers a taste of the Mediterranean.
Featuring dill and lemon zest in the butter, accompanied by roasted baby potatoes and a side of pickled cucumbers, this variant showcases the simplicity and freshness of Scandinavian cuisine.
By using cilantro and green onions in the butter, adding a drizzle of soy sauce and a touch of sesame oil, served with steamed rice and bok choy, this variant brings an Asian flair to the dish.
Incorporate sun-dried tomatoes, chopped olives, and capers into the herb butter and pair with herbs like oregano and thyme for a Mediterranean flair.
Add grated lemon, lime, or orange zest to the herb butter for a zesty, citrus-infused flavor that pairs exceptionally well with dill or parsley and can brighten up the dish.
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