Sockeye Salmon with Garlic-Rosemary Compound Butter

Sockeye Salmon with Garlic-Rosemary Compound Butter

Sockeye Salmon with Garlic-Rosemary Compound Butter

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Ingredients

  • 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

Directions

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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