Recipe Description
The technique of low and slow oven roasted fish is a nearly foolproof cooking method for perfectly cooked salmon. Pairing the uni butter with a fatty fish like salmon is a match made in heaven- the fat from the uni butter decreases the chance of overcooking and boosts the flavor for the supporting cast of herbs and lemon. The recipe is low fuss, highly rewarding, and can be featured just as well for a dinner party or a more casual weeknight supper.
Serves 4-6
INGREDIENTS
-4 Tablespoons Salty Gold Uni Butter
-1 ½ pounds salmon fillet (substitute with halibut or cod)
-2 pinches kosher salt
-½ cup herbs, hand-torn: dill, cilantro, and/or parsley
-2 lemons
- Preheat the oven to 300 degrees. While the oven is heating, season the salmon with salt and pepper on both sides, using about 2 pinches of salt in total.
- Thinly slice one lemon. Pick the herbs roughly from the stem, no need to be too precious with it. Lay down the sliced lemon across the baking dish and scatter 1/2 of the herbs (about 1/4 cup) over the lemon.
- Gently rub the uni butter onto the flesh side of the salmon. Lay the salmon skin side down over the lemon herb mixture.
- Bake the salmon for 25-35 minutes, until the internal temperature reaches 120-125 F and the outer edges start to look opaque. Check for doneness by inserting a thermometer into the thickest part of the flesh. Alternatively, insert a fork or skewer into the flesh: there should be little resistance and the filet will just begin to flake.
- Eat the fish skin on or remove before serving. Squeeze juice from remaining lemon over salmon. Garnish with remaining ¼ cup herbs, and set aside more uni butter for serving around the table.