Salmon with Herbs and Lemon-Garlic Butter

 
 

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!

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Ingredients

  • 650 g - Wild BC sockeye salmon filets
  • 1/2 tsp savory
  • 1/2 tsp dill 
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp sea salt
  • pinch black pepper
     

Lemon-Garlic Butter

  • 1.5 tbsp lemon juice (approx. half of 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 too 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.
     

Lemon-Garlic Butter

  1. Melt the butter in small pot on the stove. Add the minced garlic and simmer over medium heat for about 2 minutes.
  2. 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.
     

Recipe Notes

Note that this recipe uses fresh herbs, not dry. Dry herbs will, generally speaking, be much stronger tasting (gram for gram) than fresh. This is especially pronounced with oregano and thyme. I wouldn't personally use dried herbs here, but if you do decide to go that way, be sure to use about 1/3 of what the recipe calls for. The herbs I used here are lovely and complimentary, but you can definitely mix things up based on what you have available. Marjoram would work nicely. You could go in an Herbes de Provence direction with a touch of lavender too. Chives would deliver a nice punch of pungent onion flavour that would pair nicely with the garlic butter too. Experiment a little. Have fun!


For further recipe information, please visit: www.diversivore.com

 
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