Honey Garlic Butter Salmon with Herbs.

A beautiful salmon filet topped with a honey, garlic, parsley, rosemary, thyme and lemon zest honey butter, then roasted until the fish is perfectly rosy and flaky. The salmon is then topped with flaky sea salt and served with lemon wedges. This autumn fish dinner is perfect for sharing – with guests this fall or serve it as a stunning main course for a holiday dinner.

Thanks to my friends at Nature Nate’s for sponsoring this post and thanks to you, my readers, for supporting brands that help keep My Cape Cod Kitchen running. As always, all opinions are my own.

The combination of sweet and savory is something I always gravitate to. Sea salt topped cookies. Butternut squash with cinnamon and sea salt. Oatmeal with raisins and toasted salted walnuts. And seafood is no different. I love savory seafood dishes with a hint of sweetness. In fact, some of my favorite seafood dishes are both sweet and savory:

• Grilled Asian Shrimp Sliders
• Sweet Citrus Salmon
• Best Baked Salmon
• Teriyaki Salmon Bites

 And, another one of our favorites is this Honey Garlic Butter Salmon. This salmon recipe isn’t overly sweet – the honey gives it the perfect amount of subtle sweetness, gives the butter a beautiful creaminess and brings all the flavors together.

This beautiful fall-inspired salmon dish also has all the savory herbs that remind us of fall and winter – parsley, rosemary and thyme. And, naturally, lots of garlic.

This salmon recipe is easy to make in a few steps:

• Preheat the oven to 400 degrees F. Prepare a baking sheet with tinfoil or parchment paper.
• Combine softened butter, honey, lemon zest, lemon juice, parsley, rosemary, thyme, garlic, salt and pepper.
• Blot the salmon dry with paper towels.
• Place the salmon onto the baking sheet. Spread the butter mixture overtop the salmon filet and bake for 15-18 minutes until the salmon is cooked through, broiling for the last few minutes, if desired, to form a crust. Cook time will vary depending on thickness of the salmon filet, oven variation and preferred doneness. The safe internal temperature for salmon is 145 degrees F at the thickest part of the filet. Keep in mind, temperature will continue to rise once you remove it from the oven. We prefer our salmon cooked to a temperature of about 125 degrees F, so would remove it at about 120 degrees.
• Remove salmon from oven and sprinkle with flaky sea salt. Either keep salmon on the baking sheet or transfer carefully to a serving platter. Serve with lemon wedges.

We love serving a side of salmon this way because it makes a beautiful presentation and a stunning centerpiece on your table. For ease of serving, if you prefer, you can cut the raw salmon filet into 6 portions  prior to cooking. The salmon will cook a bit more quickly this way and will be easier to serve up.

A bit about Nature Nate’s:

We love Nature Nate’s honey. Have you tried it? It has a clean, sweet honey taste. IMO, it’s the best tasting honey around. And, I appreciate that they offer MANY sizes (pouches, minis, spoonful of honey pouches, bottles) and TYPES of honey (raw and unfiltered, organic raw and unfiltered and honey and comb) – there’s something for everyone and every family. Also, Nature Nate’s has a purity guarantee. Meaning every batch is tested internally and by a third party to guarantee their honey is just honey – nothing added – no pesticides or antibiotics. Every bottle is just as it would be coming straight from the bee hive. That’s pretty cool.

Here’s how to make this Honey Garlic Butter Salmon:

Looking for more fall salmon recipes? Gotcha covered:

• Baked Salmon with Cranberry Relish
• Salmon with Pomegranate and Herbs

 

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