Salmon with Herbs and Lemon-Garlic Butter
Simplicity! Beautiful sockeye salmon, garden fresh herbs, and an ultra-easy lemon-garlic butter. This recipe is adaptable to all kinds of herbs too. Note that all of the herbs used in this recipe are FRESH, not dried!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 650 g sockeye salmon fillet
- 1/2 tsp savory ((winter or summer - I used winter))
- 1/2 tsp dill
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp thyme ((~2 large sprigs))
- 1/2 tsp sea salt
- pinch black pepper
- 1.5 tbsp lemon juice ((approx. 1/2 lemon))
- 1/4 cup butter
- 2 cloves garlic (minced)
- pinch herbs leftover from salmon
Instructions
- 1
Scale the salmon, if you haven't already done so. You can leave the skin on or take it off. I leave it on (which is easier). You can cut the salmon into individual portions or leave it as a whole fillet.
- 2
Mince all of the fresh herbs (don't use dried herbs - see notes and variations below for more information) together. Don't worry about measuring the herbs to carefully, but try to keep the quantities roughly proportional to one another.
- 3
Sprinkle the surface of the salmon fillet/portions with sea salt, pepper, and herbs. Set aside.
- 4
Preheat oven to 350°F (176°C). Cover a baking tray with parchment paper or an oven-proof cooking sheet.
- 5
Place the fillet/portions on the baking tray and bake for 8-10 minutes, or until the thickest portion of the fillet is flaky but still very moist and dark. Do NOT overcook your salmon - if it's dry all the way through, it's cooked too long.
- 6
Melt the butter in small pot on the stove. Add the minced garlic and simmer over medium heat for about 2 minutes.
- 7
Remove the butter from the heat source and add the lemon juice. Pour the mixture through a small strainer or cheesecloth to separate the garlic and floating milk solids. Add a pinch of herbs to the clarified butter and serve with the finished salmon.