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.
- 2.5 pound salmon filet skin on
- 4 tablespoons butter softened
- 3 tablespoons Nature Nate's honey
- 1 lemon, zest of and juice of 1/2 the lemon
- 1/2 cup loosely packed Italian parsley, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cloves garlic finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Flaky sea salt
- Lemon wedges
Preheat oven to 400 degrees. 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, skin side down. Spread the butter mixture overtop the salmon filet and bake for 15-18 minutes until the salmon is cooked to your preference. We like to broil the fish for the last few minutes to form a bit of a crust on top, but this is optional. Cook time will vary depending on thickness of the salmon filet, oven variation and preferred doneness.
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.
Calories: 318kcalCarbohydrates: 12gProtein: 38gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 291mgPotassium: 1014mgFiber: 1gSugar: 10gVitamin A: 583IUVitamin C: 19mgCalcium: 55mgIron: 2mg