Best 4 Salmon Roasted In Butter Recipes
Embark on a culinary journey with our delectable roasted salmon in butter recipe, a symphony of flavors that will tantalize your taste buds. This dish is a culinary masterpiece, showcasing the natural richness of salmon, expertly roasted in a cascade of golden butter, resulting in a crispy, flaky exterior and a moist, succulent interior. As the salmon roasts, its delicate flesh absorbs the richness of the butter, infusing it with an irresistible savoriness. Accompanying this main attraction are three complementary recipes: a vibrant lemon-herb sauce that adds a burst of freshness, a creamy dill sauce that offers a herbaceous touch, and a tangy caper sauce that delivers a delightful briny kick. These sauces elevate the salmon to new heights, allowing you to customize your dining experience and explore a range of flavors. Each recipe is carefully crafted to complement the salmon, ensuring a harmonious and delectable meal that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SALMON WITH BUTTER
Best-selling cookbook author Mark Bittman says, "This basic recipe is easy and reliable, and the results taste great. You can use any thick fillet or fish steak in place of salmon -- swordfish and halibut are also good." This recipe is adapted from Bittman's "How to Cook Everything: The Basics."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
- Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
- Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.
Nutrition Facts : Calories 292 g, Fat 17 g, Protein 34 g, SaturatedFat 5 g
SALMON ROASTED IN BUTTER
A super easy, perfectly tasty salmon recipe, ready from start to finish in 20 minutes! Salmon is roasted in a buttery herb mixture and finished with a slash of lemon juice or a sprinkle of zest (if you love lemon add both!). A simple yet elegant entree perfectly fit for any day of the week!
Provided by Jaclyn
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees.
- Place butter in small roasting dish, sprinkle dill evenly across. Place in oven and heat until butter has melted and dill is sizzling, about 4 - 5 minutes.
- Remove pan from oven and place fillets skin-side up. Return to oven and roast 4 minutes.
- Remove from oven and pull skin from salmon (if the skin doesn't pull away roast another 1 - 2 minutes).
- Season the now skinless side with salt and pepper then carefully flip fillets and season opposite side with salt and pepper. Sprinkle garlic into melted butter around salmon.
- Return to oven and cook to desired doneness, about 3 - 4 minutes longer.
- Plate salmon and spoon butter in pan over salmon. Sprinkle with parsley and serve warm with lemon zest or lemon wedges for spritzing.
- Recipe source: adapted from NYT
Nutrition Facts : Calories 344 kcal, Protein 28 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 64 mg, UnsaturatedFat 6 g, ServingSize 1 serving
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
Tips:
- To ensure evenly cooked salmon, choose fillets of uniform thickness and cook them skin-side down.
- For a crispy skin, pat the salmon dry before cooking and score the skin in a few places.
- Use a flavorful butter, such as lemon-herb butter or garlic butter, to enhance the taste of the salmon.
- To prevent the salmon from sticking to the pan, use a non-stick skillet or line the pan with parchment paper.
- Cook the salmon over medium heat to prevent it from burning or drying out.
- Use a meat thermometer to ensure that the salmon is cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Conclusion:
Roasted salmon in butter is a simple yet elegant dish that is perfect for any occasion. With its crispy skin, tender flesh, and flavorful butter, this dish is sure to please everyone at the table. Whether you are a beginner or an experienced cook, this recipe is easy to follow and will yield delicious results. So next time you are looking for a quick and easy weeknight meal or a special dish for a dinner party, give roasted salmon in butter a try. You won't be disappointed.
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