Salmon with Basil-Lemon-Garlic Butter

Basil-Lemon-Garlic Compound Butter

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.

Salmon with Basil-Lemon-Garlic Butter

Or a lot. I’ve unsuccessfully tried to woo him with other recipes…

  • Maple-Glazed Salmon. FAIL.
  • Pan-seared Salmon with Lemon Beurre Blanc. FAIL.
  • Pesto Salmon. FAIL.
  • Salmon with Magno-Habanero sauce. Fruit and fish? EPIC FAIL.

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.

Salmon with Basil-Lemon-Garlic Butter

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.

Salmon with Basil-Lemon-Garlic Butter

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.

13 comments… add one

  • I never thought there could be anything better than butter. . . until I saw this.

  • That compound butter looks wonderful!!

  • We don’t usually get to catch Iron Chef America, but this past Sunday’s episode had the mystery ingredient of butter! If you haven’t seen it, you should check it out–lots of great food prepared and enjoyed (by the judges).

  • Yum and yum. I heart compound butter. I’m so trying this!

  • That looks wonderful!

    I only wish I could eat fish in my home–my boyfriend is very allergic. Perhaps I should trade him in for a newer model? haha

  • This looks fantastic! I love compound butters, and am looking for new salmon recipes, too! :)

  • That butter is lovely! I vote for slathered on bread also!

  • I want to eat at your house. No salmon here, because my husband never thinks it is fully cooked, and spends the whole meal freaking out about getting sick. Yay.

  • Amanda

    I love salmon, also, and we will definitely give this one a try! Thanks!

  • Yum! Im impressed you made your own butter!

  • I love butter. Too much. And ciabatta. And now I’m hungry.

    What a great meal!

  • Your compound butter looks great! I love making it–I make it a lot in the summer for our steaks on the grill!

  • Calafate

    I want to eat at your house. No salmon here, because my husband never thinks it is fully cooked, and spends the whole meal freaking out about getting sick. Yay.

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