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Buttery Salmon

This is a fabulous "Jacques Pepin" method for cooking salmon. I pretty much only use this method now, it's so delicate and foolproof. You can use and entire side of salmon or smaller fillets individually or multiple and it always works. The flavorings are mine, so use whatever you like to flavor your salmon. Sumac is a lemony, tart spice that is delicious!

What you need

  1. Salmon fillet, skin on, any size 1 to 2 inches thick
  2. Butter melted with minced cilantro or parsley or other fresh herb
  3. 1 grated garlic clove
  4. Ground sumac
  5. Kosher Salt & Black Pepper
  6. Olive Oil
  7. Minced fresh herb
  8. Lemon wedges

How to make it

  1. Preheat oven to 250-275º
  2. Remove salmon from refrigerator about 15 minutes before you plan to cook
  3. Remove any remaining bones from the salmon using pliers
  4. Melt butter (You can use olive oil if you prefer) with minced cilantro and grated garlic
  5. Brush a lined baking sheet with a bit of the seasoned butter.
  6. Place salmon fillet(s) skin side down and brush liberally with seasoned butter
  7. Sprinkle Sumac over the top
  8. Add salt and pepper to taste.
  9. Place into the oven and cook until the salmon just flakes in the thickest portion. This will take between 20 and 30 minutes so be sure to start checking at 20 minutes. It may look undercooked, but trust me, if it starts to flake rather than stick together, it's done.
  10. Serve warm with additional fresh herb and lemon (or lime) wedges.

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