- 1 pound unsalted butter
- 3 sprigs rosemary, chopped
- 1 teaspoon kosher salt
- 2 whole fillets sockeye salmon
- 2 cloves garlic, sliced
- 2 tablespoon rosemary, chopped
- 1/4 cup honey
To make the compound butter:
Let butter come to room temperature overnight. With a paddle attachment, whip butter and add rosemary and salt. Roll butter into a log using plastic wrap and place in the fridge overnight to fully chill the butter.
To make the salmon:
Preheat oven to 400° F.
Remove pin bones from salmon and season well with kosher salt. Place salmon on a baking sheet and top with pads of butter before baking in the oven for 15 to 20 minutes.
While the salmon is baking, pour honey in a sauce pot and turn heat to medium. Reduce honey by half, then add garlic and rosemary. Once the salmon is done, pour the honey glaze over the fillets and serve.
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