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Wild Caught Salmon with Za'atar Butter
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5 from 1 vote

Wild Caught Salmon with Za'atar Butter

This is a simple dish with complex, bright flavours. Wild caught salmon is generously coated in butter and za'atar and baked.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Fusion, Lebanese, Levantine, Mediterranean, Middle Eastern
Keyword: baked salmon, peanut butter, salmon, wild caught salmon, wild salmon, za'atar
Servings: 6 people
Author: The Elegant Economist

Equipment

  • Sheet pan large enough for your fish

Ingredients

  • 1½-2 lb filet of salmon (680-900g)
  • 2 Tbsp good salted butter
  • 1 Tbsp za'atar spice
  • ½ tsp garlic powder (or 2 tsp toum)
  • ½ tsp coarse sea salt
  • ½ tsp coarsely ground white pepper (or black pepper)
  • lemon slices for garnish (optional)
  • ¼ tsp Aleppo pepper for garnish (optional)

Instructions

  • Preheat your oven to 375°F (190°C).
  • Melt your butter and add your za'atar, garlic, salt, and pepper. Rub or brush this mixture on to your salmon and place onto a foil-lined baking sheet.
  • Garnish the salmon with lemon slices and Aleppo pepper flakes if desired.
  • Bake for 15 minutes or until the internal temperature of the fish reaches 120°F (49°C). Remove from the pan and serve.
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