Salmon is one of those fish that I struggle with when menu planning time comes around. My husband loves salmon. Loves it. But he likes it prepared very specifically – grilled or broiled with olive oil and rosemary. It’s good, sort of. I mean it was good the first 10 times. But I like variety.
Or a lot. I’ve unsuccessfully tried to woo him with other recipes…
I’m no quitter so I haven’t stopped trying to work in a new salmon recipe every once in a while. I knew it would only be a matter of time before I found him another winner.
Compound butters are great. On steak night, I usually serve a scoop of compound butter made with goat cheese and roasted red peppers on NY Strip. ‘Cause if you’re not going to bread, fry, and smother it in gravy, you should smother it with butter. On salmon night, I can get away from the usual by throwing some basil-lemon-garlic butter into the oven with the fish. And then we’re all happy.
Leftover compound butter can be double-wrapped and frozen for the next salmon night or spread on warm ciabatta. I vote for the latter.
Salmon with Basil-Lemon-Garlic Butter
1 stick unsalted butter, softened at room temp
1/4 cup fresh basil chiffonade, loosely packed
1 clove garlic, crushed
1/2 tsp lemon zest
pinch of salt
4 skinless salmon filets
Stir together the butter, basil, garlic, lemon zest, and a pinch of salt until well combined. Spoon the butter onto parchment or plastic wrap and gently roll into a cylinder. Carefully twist the ends to seal and refrigerate until firm.
Preheat the broiler and position the top rack 4 inches below the broiler. Place the salmon on an oiled rack over a baking sheet. Cut 1/4-inch rounds from the compound butter and place 1-2 on top of each filet of salmon.
Broil 10-minutes per inch of thickness, turning halfway through. Carefully place additional butter rounds on the fish after flipping.
Yields ~4 servings
Originally uploaded by Confections of a Foodie Bride.