A SALTY CREW RECIPE EXCLUSIVE
From Tanner Saraspe, owner of Saraspe Seafoods
BAKED SALMON WITH HERB COMPOUND BUTTER
INGREDIENTS:
SALMON FILLET 2-3 LEMONS HERB COMPOUND BUTTER
HERB COMPOUND BUTTER:
1 STICK UNSALTED, ROOM TEMP GRASS FED BUTTER 2 CLOVES GARLIC, MINCED 1 TBSP FRESH PARSLEY, FINELY CHOPPED 1 TBSP FRESH THYME, FINELY CHOPPED 1 TBSP FRESH TARRAGON, FINELY CHOPPED 1 LEMON ZESTED JUICE FROM 1 LEMON SALT & PEPPER TO TASTE
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THE RECIPE
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PAT SALMON DRY. KEEP SKIN ON.
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PLACE SKIN SIDE DOWN ON PARCHMENT PAPER. IF YOU CAN, KEEP THE COLLAR ON THE SALMON LOIN SO IT WILL HELP THE BUTTER TO MELT INTO THE BELLY LIKE A LITTLE SERVING VESSEL.
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MIX COMPOUND BUTTER INGREDIENTS AND APPLY LIBERALLY TO THE TOP OF THE FILLET.
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WE ALSO LIKE TO HALF LEMONS AND BAKE THEM WITH THE SALMON AND THEN DRIZZLE OVER THE FISH AFTER IT'S COOKED.
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BAKE AT 375 (190°C) FOR 25-30 MIN. COOK SALMON TO AN INTERNAL TEMPERATURE OF 145°F (62°C).
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