Salmon with Beurre Maitre D'Hotel

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

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.

Ingredients

4 salmon fillets, skinless, 6 ounces each
4 tablespoons unsalted butter
3 tablespoons flat-leaf parsley
1 tablespoon lemon juice
½ teaspoon ground pepper
salt

US - Metric

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

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