Description
Baked salmon sometimes dry? Try this one for a change! Melt-in-your mouth garlic-lemony perfect salmon topped with a fresh herby parsley. No dry fish here!
Ingredients
- 2 pieces (about 3 To 4 Oz. Size) Salmon, Skinless
- Salt And Pepper, to taste
- 2 Tablespoons Fresh Parsley, Chopped
- FOR THE CREAMED BUTTER:
- 1 teaspoon Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- 3 Tablespoons Butter, Softened
- 1 clove Garlic, Large, Or 2 Medium, Minced
- 1 teaspoon White Wine
- 1 pinch Crushed Red Pepper Flakes
Preparation
Preheat oven to 425ºF.
Whisk ingredients for the creamed butter into a cohesive, creamy mix, adding a pinch of salt for seasoning.
Salt and pepper the salmon portions to taste, and place in an oven-safe dish. Spoon half of the creamed butter mix onto each salmon portion. Be sure to spread evenly over the entire portion but keep the mixture on top only. Don’t let it run down the sides.
Bake for 10–12 minutes, depending on thickness of salmon portion. For the last 2 minutes, you can choose to switch the oven from bake to broil to achieve a light caramelization on top.
Remove from oven when sides are a pale opaque color, without a darker red line in the middle. Finally, sprinkle fresh parsley on top and serve with your choice of sides.
Note: All ingredients for the creamed butter should be at room temperature. This will ensure that you can whisk everything together into a cohesive cream.
