Simple, elegant, and ready in just 20 minutes, this Salmon with Beurre Maître d’Hôtel is an effortless way to make a weeknight dinner feel special. Oven-roasted salmon is topped with a classic French butter infused with fresh parsley and lemon, creating a beautifully rich, bright, and flavorful finish.

If you are searching for more salmon recipes, check out Salmon with Lentils or Broiled Salmon with Tarragon Sauce.

Salmon with Beurre Maitre d'Hotel served on a bed of butter rice with peas, on a white round plate.

Recipe Overview: Salmon with Beurre Maître d’Hôtel

  • Prep Time: 5 minutes
  • Bake Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 4 people
  • Cook Method: Bake
  • Flavor & Texture: Perfectly crispy baked salmon topped with aromatic butter.
  • Difficulty: Super easy.
  • Why this Recipe? The perfect combination of crispy salmon with melting aromatic butter over it.
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We served this amazing light salmon with our favorite butter rice. The combination of the two is light, and yet they each compensate well.

What we love the most about this recipe is how little effort it requires for such an elegant result. We also always have the butter in the freezer; we love it that much, that once we know we are going to prepare this recipe, we bring it out, and it will be defrosted by the time dinner comes.

Watching that lemon-parsley butter melt over the warm salmon is probably my favorite part.

In this Article

What is Beurre Maître d’Hôtel?

Beurre maitre d’Hotel, or salmon with herb butter, is a classic French compound butter made by mixing softened unsalted butter with finely minced parsley, lemon juice, salt, and pepper.

It is rolled into a cylinder, chilled until firm, and then sliced into disks that melt over hot grilled meats, fish, or vegetables, just before serving.

This classic French herb butter is not limited to fish. Try it melting over a perfectly cooked pan-seared steak for another simple way to use leftover Maître d’Hôtel butter.

A Note From Giangi

Dinner will be on the table in 20 minutes, and your family will think you spent hours preparing.

Crispy on the outside, tender on the inside, and topped with the perfect savory butter, this recipe is a crowd-pleaser.

Easy salmon recipe packed with flavor.

Over the years, I have learned that the secret is not to overcook the salmon. I start checking it a few minutes before the suggested cooking time, especially when the fillets are on the thinner side.

This recipe was inspired by a preparation from Julia and Jacques Cooking at Home. The original dish used halibut, but I had salmon on hand and decided to roast it in the oven rather than pan-grill it. The simplicity immediately appealed to me. Salmon needs very little help when cooked properly, and adding cold parsley and lemon butter to the hot fish creates a simple sauce as the butter melts.

Giangi

Key Ingredients

Ingredients needed to make this salmon maitre d' hotel, placed on a cutting board.

Salmon fillets: make sure they are all the same size so they cook evenly.

Unsalted butter: always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but also alter its flavor.

Italian flat-leaf parsley gives you that amazing flavor by releasing its natural oils in the butter.

Lemon brings a layer of acidity to your butter.

Variations and Substitutions

Salmon: Skin-on or skinless works well with this recipe. Remove the skin before placing it over the butter.

Other fish, halibut, sea bass, or other firm fish, can work beautifully.

Which salmon is best for beurre maître d’hôtel?

I prefer salmon fillets that are approximately the same thickness so they cook at the same rate. Six-ounce portions work beautifully for this recipe.

You can use wild or farm-raised salmon, but remember that leaner wild salmon can cook slightly faster.

If using skin-on fillets, place them skin-side down on the baking sheet and leave them undisturbed while baking.

If you enjoy experimenting with different textures, my crispy panko baked salmon uses another simple oven method that adds a crunchy, herb-coated exterior.

How to Make Salmon Maitre d’Hotel

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Salmon placed over aluminum foil in a baking sheet.

Step 1: Line a baking sheet with aluminum foil and place your salmon on it. Season generously with salt and pepper,

Baked salmon fillets at 450F for 15 minutes.

Step 2: Bake the salmon for 15 minutes in the center of the oven at 450°F.

The butter, parsley, lemon juice, and pepper until smooth are placed in a food processor basket.

Step 3: Meanwhile, puree the butter, parsley, lemon juice, and pepper until smooth.

Beurre maitre d'hotel smoothed and well blended into the food processor.

Step 4: When the salmon is ready, serve with a teaspoon of the butter over it.

Baking keeps this recipe especially simple because the salmon cooks gently while you prepare the compound butter. If you prefer a quicker high-heat method, my broiled salmon with spicy maple syrup shows another easy way to cook salmon under the broiler.

To store the butter, mound the butter on a sheet of plastic wrap. Fold the wrap over the mound, then roll the butter back and forth under your palms to form a log shape.
Roll up the log in the plastic and twist the ends to seal. Refrigerate the butter for up to a week, or freeze for a month or more.
Baked salmon with herb butter served over a bed of white rice and peas.

Giangi’s Pro Tips

  • Because salmon thickness varies, check the thickest part of the fillet with a thermometer; it should read 145°F, which is the safe minimum internal temperature for fish. Do not overcook the salmon.
  • Bring the butter to room temperature before mixing it with the parsley and lemon.
  • Make the butter compound ahead of time. This will allow the parsley and lemon to infuse it more effectively.
  • Serve the butter onto the hot salmon for better melting.

What to Serve with Salmon Maitre d’Hotel?

I like to keep the side dishes simple with this salmon and let the delicate flavors of the lemon-and-parsley butter shine.

Instead of serving plain peas alongside the salmon, try my peas with fresh mint and lemon zest for an easy side dish that echoes the fresh lemon and herbs in the beurre Maître d’Hôtel.

My French classic Potatoes Maître D’ Hotel butter are a wonderful accompaniment. The potatoes are prepared with the same combination of butter, fresh parsley, and lemon, bringing all the flavors of the meal beautifully together.

For something lighter, serve the salmon with my classic French green bean almondine. The crisp green beans, toasted almonds, butter, and fresh lemon add a lovely texture and freshness alongside the tender salmon.

For a brighter vegetable side, my quick asparagus with balsamic vinaigrette brings freshness and acidity to the rich herb butter.

If you want something more substantial, these crispy roasted rosemary potatoes add a golden, crunchy contrast to the tender salmon.

Salmon with Beurre Maître d’Hôtel FAQs

Can I make Beurre Maître d’Hôtel in advance?

Absolutely. You can prepare the Beurre Maître d’Hôtel several days in advance and store it in the refrigerator, covered. You can also shape the compound butter into a small log, wrap it tightly, and slice off as much as you need. During the holidays, we love to use our cookie cutters to create shapes.

Can I use skin-on salmon for this recipe?

Yes. Skin-on salmon works beautifully with this recipe. Place the salmon skin-side down on your baking sheet and cook it according to the recipe instructions.

If you enjoy crispy salmon skin, you may prefer to cook the salmon in a skillet rather than bake it. Either preparation pairs wonderfully with the Beurre Maître d’Hôtel.

If you enjoy cooking salmon with the skin on, you may also enjoy my Broiled Salmon with Spicy Maple Syrup, which uses skin-on fillets to help keep the salmon moist.

Can I use salted butter instead of unsalted butter?

You can use salted butter if that is what you have on hand. However, I prefer unsalted butter because it gives you complete control over the seasoning.

If using salted butter, taste the Beurre Maître d’Hôtel before adding any additional salt.

Storing and Reheating

Store: Store your leftovers in an airtight container in your refrigerator for up to 3 days.

Reheat: Place in an ovenproof dish and warm in an oven at 350°F for about 10 minutes, or until warm through.

Ready to be enjoyed baked salmon topped with beurre maitre d'hotel,

More Side Dishes To Serve Alongside

If you tried this Salmon with Beurre Maître d’Hôtel or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Salmon with Beurre Maitre D’Hotel

5 from 1 vote
Salmon with Beurre Maitre d'Hotel served on a bed of butter rice with peas, on a white round plate.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Giangi Townsend
Simple, elegant, and ready in 20 minutes, this Salmon with Beurre Maître d’Hôtel is an easy French-inspired dinner. Tender oven-baked salmon is finished with a classic herb butter made with fresh parsley and lemon, adding richness, freshness, and wonderful flavor with very little effort.
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Ingredients 

Instructions

  • Preheat the oven to 450°. Place aluminum foil over a cookie sheet, then place the salmon on it. Sprinkle the salmon generously with salt and pepper. Place the cookie sheet in the hot oven, rack positioned in the center, and cook for 15 minutes.
  • Meanwhile puree with the help of a food processor the butter, parsley, lemon juice salt and pepper until smooth. Add the seasoning as needed.
  • When the salmon is ready serve with a teaspoon of the butter over it.
    • To store the butter, mound the butter on a sheet of plastic wrap. Fold the wrap over the mound, then roll the butter back and forth under your palms to form a log shape.
    Roll up the log in the plastic and twist the ends to seal. Refrigerate the butter for up to a week, or freeze for a month or more.

Notes

  • Because salmon thickness varies, check the thickest part of the fillet with a thermometer; it should read 145°F, which is the safe minimum internal temperature for fish. Do not overcook the salmon.
  • Bring the butter to room temperature before mixing it with the parsley and lemon.
  • Make the butter compound ahead of time. This will allow for the parsley and lemon to better infuse it.
  • Serve the butter on the hot salmon for better melting.

Nutrition

Calories: 344kcal | Carbohydrates: 1g | Protein: 34g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 78mg | Potassium: 860mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 672IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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