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Wild Caught Salmon with Za'atar Butter

Wild Caught Salmon with Za'atar Butter

The Elegant Economist
This is a simple dish with complex, bright flavours. Wild caught salmon is generously coated in butter and za'atar and baked.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 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

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.