French Cuisine
Baked Salmon with Herbs and Lemon Butter
Baked Salmon in Provence style is a quintessential showcase of modern French minimalism, where the clean flavor of premium fish is elevated by subtle, aromatic accents. Delicate salmon fillets are baked over a bed of fresh herbs, allowing the meat to absorb fine herbaceous notes while retaining its meltingly tender, rich texture. The star of the dish is a homemade lemon-herb butter: melting over the hot fish just before serving, it creates an instant silky sauce whose bright, zesty lift beautifully cuts through the richness of the salmon.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 360 kcal
- Protein
- 30 g
- Fat
- 26 g
- Carbs
- 1.5 g
- Fiber
- 0.3 g
Step by step
Method
- 01
Make the compound butter
Make the compound butter: mash the softened butter, grated lemon zest, lemon juice, finely minced parsley, and grated garlic in a bowl until smooth. Roll into a tight log using plastic wrap and freeze until solid.
- 02
Preheat the oven to 190°C (375°F)
Preheat the oven to 190°C (375°F). Line a baking dish with parchment paper and scatter whole sprigs of fresh thyme and dill across the bottom to form an aromatic bed.
- 03
Rinse the salmon portions and pat them completely dry with pa…
Rinse the salmon portions and pat them completely dry with paper towels on both sides; dry surface ensures proper baking rather than steaming.
- 04
Arrange the salmon pieces skin-side down on top of the herb bed
Arrange the salmon pieces skin-side down on top of the herb bed. Drizzle lightly with olive oil, then season uniformly with fine salt and freshly cracked black pepper.
- 05
Bake at 190°C (375°F) for 12–15 minutes until the fish turns…
Bake at 190°C (375°F) for 12–15 minutes until the fish turns opaque pink and flakes easily with a fork under gentle pressure.
Dishday
Useful advice
Cooking tip
Do not overcook the salmon, or the delicate flesh will turn dry and chalky. Test for doneness by pressing the thickest part gently with a fork; the flakes should separate easily while the center remains moist and translucent pink.
How to serve
Ladle the hot fish onto warmed plates and immediately top each fillet with a slice of ice-cold lemon butter so it melts enticingly. Serve alongside blanched asparagus or tender long-stem broccoli.
How to store
Store any leftovers in an airtight container in the fridge for up to 24 hours. The compound lemon butter can be tightly wrapped in plastic and stored in the freezer for up to 1 month.
Note
Atlantic salmon, trout, or King salmon fillets work beautifully. Sourcing fresh herbs like thyme, dill, and parsley is essential for creating the aromatic base.
