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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 Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
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.