Baked salmon sometimes dry? Try this one for a change! Melt-in-your-mouth lemon and garlic parfait garnished with fresh herb parsley. No dried fish here!
Preparation:
To cook:
Level: Easy
Ingredients
- 2 rooms (about 3 to 4 oz. size) salmon, skinless
- Salt and pepper to taste
- 2 tablespoons Fresh parsley, chopped
- FOR THE CREAM BUTTER:
- 1 teaspoon Olive oil
- 1 tbsp Fresh lemon juice
- 3 tablespoons Softened butter
- 1 clove Garlic, large or 2 medium, minced
- 1 teaspoon White wine
- 1 pinch Crushed red pepper flakes
Preparation
Preheat the oven to 425ºF.
Whisk the creamed butter ingredients into a smooth, creamy mixture, adding a pinch of salt for seasoning.
Salt and pepper the salmon portions to taste and place them in a baking dish. Spoon half of the creamy butter mixture over each portion of salmon. Be sure to spread evenly over the entire portion, but keep the mixture only on top. Don’t let it run down the sides.
Bake for 10 to 12 minutes, depending on the thickness of the salmon portion. For the last 2 minutes, you can choose to switch the oven from baking to broiling to get a light caramelization on top.
Remove from the oven when the sides are an opaque pale color, with no darker red line down the middle. Finally, sprinkle fresh parsley on top and serve with your choice of sides.
Note: All creamed butter ingredients should be at room temperature. This will ensure that you can whip everything together into a cohesive cream.
