Best 6 Salmon With Garlic Rosemary Butter Recipes

GARLIC-BUTTER BAKED SALMON

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside. , Place salmon in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet. , Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.

GARLIC BUTTER BAKED SALMON RECIPE

Steps:

• Preheat oven to 400F. Grease a sheet pan with cooking spray.
• Arrange broccoli florets and salmon fillets on prepared sheet pan. Rub minced garlic over each fillet. Set aside.
• In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
• Pour the butter mixture over the salmon and veggies.
• Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
• Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F degrees.
• Remove from oven and garnish with parsley. Serve with lemon slices.

GARLIC BUTTER SALMON RECIPE

Steps:

• Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
• Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
• Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
• Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
• Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
• Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

SALMON WITH ANCHOVY-GARLIC BUTTER

Steps:

• Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
• In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
• Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

BALSAMIC AND ROSEMARY GRILLED SALMON

Steps:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.