With Christmas just around the corner, there’s some things to consider. You’ve probably organised the ham and the turkey. You’ve organised your desserts. But have you thought about that family member who’s a pescatarian? For the non-meat eater or seafood lover, I’ve got the perfect solution – brown butter salmon.
Brown butter salmon
What is a pescatarian? Some of you might be asking. It’s someone who only eats seafood. So, no ham, no turkey. But, before you serve them up a meal of just roasted carrots, you can make spectacular seafood. Show stopping seafood! That’s where my brown butter salmon comes in! It makes a beautiful centerpiece.
And, it’s easy! It’s ready in less than 45 minutes. So, even as a last minute menu change, this salmon dish can be whipped up in no time.
Bringing out the flavours
There’s one thing that you are guaranteed with salmon – flavour! So much flavour. It also lends itself so well to other flavours. The brown butter makes it rich and almost creamy. Capers, lemon and fresh dill bring a brightness and lightness.
It’s a dish for all climates
For those having a traditionally Australian Christmas, you’re no stranger to seafood on Christmas. But for those in the Northern Hemisphere with a cold or snowy celebration – this brown butter salmon is rich and comforting.
FAQ for brown butter salmon
What kind of salmon is best?
Fresh is absolutely best for this. And you want it to be a big piece so that there’s lots to go around. It also looks festive! I like to use a skinless salmon for this recipe but you will see in the photos, I was only able to get salmon with skin on. Which is totally fine as well!
what do i do with leftovers?
I love this recipe because on the rare occasion that there are leftovers, there are so many purposes for it. From serving the salmon cold in a salad to on a bagel with cream cheese and pickled onions. It can also be tossed through a fish soup at the end!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Brown butter salmon
- 1-1.5kg whole piece of skinless salmon
- 100 g butter salted and cubed
- 1 red onion finely sliced
- 1/2 lemon finely sliced
- 1 tbsp capers
- 1 tbsp olive oil
- salt and pepper
- fresh dill to serve
- Preheat the oven to 150 degrees C / 300 degrees F.
- In a medium saucepan on a low heat, add the butter and begin to stir or whisk frequently. Once melted, the butter will begin to foam and sizzle. Add the lemon slices and onions to the pan with the butter and continue to stir for an additional 5 minutes or until the butter turns a golden brown colour and has a nutty aroma. The milk solids will fall to the bottom of the pan. Add the capers to the butter and stir through. Immediately take the butter off the heat.
- Lay the salmon onto a large baking tray and season generously with salt and pepper. Drizzle with olive oil. Pour the brown butter mixture all over the salmon and bake for 15 – 20 minutes.
- Sprinkle with dill all over and serve immediately.