Roasted Salmon with Lemon Tarragon Butter
Lemon tarragon butter provides a punch of flavour to roasted salmon in this light and easy weeknight recipe.
Making the compound or flavoured butter is super easy! Fresh tarragon, lemon juice, minced garlic, anchovy, and capers are mashed with some unsalted butter. The butter is then rolled into a log shape and refrigerated to allow the flavours to meld together, and the butter to firm up..
When you are ready to serve, the roasted salmon fillets are topped with a couple slices of the lemon tarragon butter. The butter melts over the salmon, adding a silky pool of flavour, elevating this simple dish to something outstanding!
Serve the salmon atop a bed of your favorite sautéed greens or with steamed asparagus. Add some baby potatoes tossed with a bit of the flavoured butter and dinner is ready!
Make Ahead
The compound butter can be made ahead time, it will keep in the refrigerator for 5-7 days, or up to 3 months in the freezer, allowing you to add instant flavour to dishes. Simply slice off what you need and allow to slightly soften before melting over your favourite fish, vegetables, or meats.
Ingredients
- 2 garlic cloves finely minced
- 2 anchovy fillets
- 2 tablespoons drained capers lightly chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 1/2 cup unsalted butter softened
- salt and pepper to taste
- 4 salmon fillets
Instructions
Make the Compound Butter
- Melt one tablespoon of the butter in a small saucepan over medium heat. Add the minced garlic and anchovies, cook until the anchovies have dissolved into the butter, using the back of a spoon to press down, break up the anchovies. About 1-2 minutes. Remove from heat and allow to cool.
- Place the remaining soft, room temperature butter into a bowl along with the garlic/anchovy mixture, capers, lemon juice, and tarragon. Mash the ingredients together, mixing well to combine. Season to taste with salt and pepper.
- Using a hand-held immersion blender or a food processor blend the garlic/anchovy mixture, capers, lemon juice, tarragon and the remaining butter until well blended. Season to taste with salt and pepper, pulsing to distribute evenly.
- Lay a sheet of plastic wrap on your work surface. Transfer the butter mixture to the plastic wrap and roll to form 8-inch-long log, twist the ends to close. Place in the refrigerator until firm, about 1 hour, or the freezer for ½ hour.TIP: The Caper-anchovy butter can be prepared ahead and stored for up to 1 week in the refrigerator, 3 months in the freezer. Allow the butter to soften slightly before using.
Roast the Salmon
- Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Top each salmon fillet with 2 slices butter and serve.
- While the salmon is roasting use a sharp knife to cut ¼ inch slices from the compound butter log. Rewrap the remaining butter and return to the refrigerator or freezer, reserving it for another use.
- Transfer the roasted salmon to plates. Top each salmon fillet with 2 slices of the butter and serve.