Wild Salmon with Garlic Honey Butter is my go-to easy favorite roasted salmon recipe! The fish is simply seasoned with just olive oil, salt and pepper and bakes in under 15 minutes. Topped with garlic honey butter, it’s sure to become one of your staple fish recipes!
I doubt I’m alone when I say I love love love fish and seafood. When I’m on an ocean side vacation, I eat it for every meal. But, here in the Midwest, I consider it an occasional and a bit of an expensive treat.
On our trip to Seattle a few years back, I remember someone commenting “even the sushi at the grocery store is amazing.” In Minnesota, not so much. Here I shop at Coastal Seafoods, the best seafood shop in town (that I know of anyway), and today the guy behind the counter (who you should always ask because they really know their stuff!) recommended the wild caught salmon. I’m only buying wild salmon from here on out. Farm raised salmon just doesn’t sound very good. I believe the quality is much better, and recently I’ve even started buying frozen wild salmon filets at our local co-op. I was skeptical at first, but the quality is great and it’s less expensive than fresh. Plus, it’s nice to have one in the freezer for when you need it.
Garlic Honey Butter
Wild caught salmon is less fatty than farm raised salmon, so garlic honey butter melting over the top makes the perfect balance. The simple seasoning of the fish, just olive oil, salt and pepper, is a blank canvas, perfect for a flavored butter. The leftover butter can be frozen and is delicious on Shaved Pork Roast Sandwiches, or on chicken, steak or used to make garlic bread with spaghetti.
Roasted salmon goes with anything, I like to serve it with easy simple sides like potatoes, green beans or a green salad.
Wild Salmon with Garlic Honey Butter
- ¾ to 1 lb wild caught salmon
- 2 t olive oil
- ½ t kosher salt
- 8 grinds fresh black pepper
- 2 T butter room temperature
- 1 clove garlic minced or mashed to a paste
- ½ t honey
- 2 fresh basil leaves or a few sprigs of parsley chopped
- Preheat oven to 400° convection bake
- On a sheet tray, cut a brown paper bag to roughly fit under your salmon (this step is optional but makes for easy clean up). Lay salmon (skin side down) on the paper and season it with oil, salt and pepper
- Roast for 11-15 minutes, depending on the thickness of your salmon, until desired doneness is reached (I like medium, don't overcook salmon, it becomes dry and terrible!)
- Meanwhile combine all ingredients for the butter and mix well with a fork. The butter can be made ahead of time and kept in the fridge or frozen for later use – great on Shaved Pork Sandwiches, steak, chicken, pasta, bread, etc. You only need about 1 Tablespoon for this recipe so freeze the other half.
- When the salmon is done, let it rest 10 minutes before serving. Then top it with a bit of the honey garlic butter and serve with any sides you like (mashed potatoes, salad, roasted veggies, bread, anything!)