If you’re tired of repeating the same recipes over and over, this delicious brown butter salmon will make any meal truly special.
When I was growing up in Chile, the most delicious fresh fish dishes usually had some variation of a brown butter sauce. We ate trout, flounder, and salmon with blackened butter. I had forgotten how yummy fish turns out with that sauce!
This brown butter salmon recipe is a bit different from the Chilean version but it’s much easier and a tiny bit healthier because you add the sauce as a topping only. However, my kids would love me to drown the salmon in the buttery sauce if it was up to them.
Bonus? You only need 25 minutes to have this protein-rich dish ready for your family.
Brown Butter Salmon
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 2 lbs. Salmon Fillet (I prefer wild caught)
- 2-3 tbsp Chef Paul Prudhomme’s Magic Salmon Seasoning
- 2 tbsp Morton Nature’s Seasons
- Foil lined baking sheet
- 4 tbsp butter
- Preheat oven to 425℉.
- Rinse the salmon in cold water, and pat dry with a paper towel. Place skin side down on a foil lined baking sheet. Sprinkle generously with Morton Nature’s Season and Chef Paul Prudhomme’s Magic Salmon Seasoning.
- Place in the oven and cook for 20 minutes, or until temperature reaches 145°.
- While the salmon is cooking, place the butter in a saucepan over medium-high heat. Cook the butter, stirring continuously. It will foam a bit, and then subside. Watch carefully for little bubbles, and a rich nutty aroma. Remove from heat.
- Once salmon is fully cooked, cut into four 8oz servings, and top with brown butter. Roasted sweet potatoes and brussels sprouts are a delicious side for this entree.