SALTY STORY 04 January 2023 1 min read

The Secret To The Best Baked Salmon


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

THE RECIPE

  1. PAT SALMON DRY. KEEP SKIN ON.

  2. 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.

  3. MIX COMPOUND BUTTER INGREDIENTS AND APPLY
    LIBERALLY TO THE TOP OF THE FILLET. 

  4. WE ALSO LIKE TO HALF LEMONS AND BAKE THEM WITH THE SALMON AND THEN DRIZZLE OVER THE FISH AFTER IT'S COOKED.

  5. BAKE AT 375 (190°C) FOR 25-30 MIN. COOK SALMON TO AN INTERNAL TEMPERATURE OF 145°F (62°C).