Salmon Roasted in Butter with Dill

We’re trying to help our sons to love cooked fish as much as they love sushi. Does that sound backward? Living in San Francisco has exposed us to many fantastic options for fresh sushi, and we’ve watched the boys progress from eating bowls of sushi rice and “beans” (e.g. edamame) to trying salmon and tuna rolls, to now enjoying nigiri and even sashimi. Cooked fish at home, however, has been a struggle. This recipe was a certified success. The fish is prepared simply, and cooking it gently with Miyoko’s vegan butter makes the salmon even creamier and sweeter than it would be on its own. The boys both enjoyed theirs served on top of nice Japanese rice. We topped our adult portions with fresh dill and enjoyed Japanese-inspired Miso Fried Eggplant and Sweet Peppers as a side.

Salmon Roasted in Butter with Dill

These salmon fillets are roasted in vegan butter and served alongside Miso-fried eggplant and sweet bell pepper slices. Paired with Japanese rice, this is an easy and delicious Japanese-inspired meal that children will enjoy along with their adults! Thanks to Mark Bittman and The New York Times for providing the original recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Japanese
Keyword: dill, salmon, vegan butter
Servings: 6
Calories: 260kcal

Ingredients

  • 4 tbsp vegan butter
  • 4 tbsp dill minced
  • 1 salmon fillet 1 1/2 to 2 lb
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 lemon sliced into wedges

Instructions

  • Preheat your oven to 475 degrees. Select a roasting pan large enough to fit the salmon fillet, Place the vegan butter and half the minced dill into the pan, and then put the pan into the oven. Heat the butter and dill until the butter melts and the dill begins to sizzle, about 5 minutes.
  • Add the salmon to the pan, skin side up. Roast 4 minutes. Remove the pan from the oven and peel off the salmon skin. Sprinkle both sides of the salmon with kosher salt and freshly ground black pepper.
  • Roast the salmon for another 3 to 5 minutes, depending on how thick the fillet is and how done you prefer your salmon (we prefer salmon still quite pink in the middle, so we pulled it out of the oven closer to 3 minutes).
  • Cut the salmon into 6 serving portions, and spoon a little of the butter and dill mixture over the top of each piece. Sprinkle additional dill on the top, and serve with a lemon wedge. 

Notes

The original recipe suggests that you can use chervil, parsley, or dill; we love dill as it pairs so perfectly with salmon. You can also use standard dairy-based unsalted butter for this recipe. 
Calorie information provided only for salmon and butter.
 

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