Roasted Salmon with Miso Chive Butter - Le Petit Eats (2024)

Take roasted salmon fillets to tasty new heights- with nothing more than a dollop of miraculous homemade miso chive butter. A healthy low carb salmon dinner you will love.

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central. All opinions expressed in my post are my own.

Elevate Roasted Salmon with Homemade Miso Chive Compound Butter:

Oven roasted salmon is one of my favorite weeknight dinners. Making a delicious, nutritious and satisfying meal out of salmon fillets is quick and easy and you can really use your imagination when choosing your seasonings and sides.

Salmon also has an incredible nutritional profile: low in calories, low in carbs and high in Omega-3 fatty acids.

I’m delighted topartner with Alaska Seafood to bring you this oven roasted salmon recipe. It’s one of those client favorites I’ve been making for as long as I remember.

This oven roasted salmon with homemade miso chive butter was a regular offering on a meal delivery service I ran for many years. Now that I’m finally making this easy yet elegant salmon recipe public I can also take a moment to talk a little bit about quality, sustainable seafood.

About quality sustainable seafood:

As some of you know I don’t consume a large amount of animal products in general. I certainly wouldn’t call myself vegan by any means….I hate to put labels on such things. Call me a flex-atarian if you must.

While many of the recipes you see here are increasingly plant-based, I still do partake in the occasional omnivorous meal, and I prepare them for my clients all the time.

For my own conscience and for the good of the planet,when I do purchase any animal products, my philosophy isall-natural, organic whenever possible, sustainable, and of the highest quality, so wild caught Alaska salmon is an obvious choice.

You can find Alaska salmon fresh or frozen all year long. However, with Alaska salmonseason recently kicking off, I thought what better time than now to finally share one of my all-time favorite ways to prepare salmon.

Compound butter – my secret kitchen weapon:

Compound butter – one of the secret weapons I keep in my chef’s arsenal and if you don’t know about it yet, I think you should. It’s basically butter on crack, with other ingredients mixed in- herbs, lemon zest, garlic…you get the idea.

I have lots of compound butter recipes in my back pocket, but miso chive butter in particular is a special one I’ve been keeping close to my heart for years. It’s one of those magical, miraculous condiments that punches up pretty much anything: steak, veggies and seafood – especially roasted salmon.

How to make Miso Chive Compound Butter:

Makingthe miso chive butter couldn’t be easier- just make sure your butter is at room temperature so the mixing process goes smoothly.

How to make Oven Roasted Salmon:

When it comes to roasting salmon my fool proof formula for a thicker cut of salmon (around 3 inches) is 400 degrees for 8-10 minutes.

If your filet is any thinner than that or has a firmer texture (such as with wild Alaska salmon), you’re better off lowering the temperature to 375 degrees and cutting the cooking time to around 6-8 minutes, depending on your desired doneness.

The key is to keep an eye on it towards the end of the cooking time to ensure that it doesn’t overcook and dry out.

Roast your salmon in the oven and spoon some of that magical miso chive butter on top when it’s still warm, so it begins to melt.

What to serve with Oven-Roasted Salmon:

In the spring and summer I love serving this easy salmon dish over steamed seasonal vegetables so that the miso chive butter melts over them.

In the fall and winter I my go-to pairing is thiswarm kale and delicata squash salad.

How to remove skin from salmon fillets:

1. Place the salmon fillet on a chopping board with the skin side down. Coat the tail end in salt to give you a better grip and stop it from slipping.
2. Grab a sharp knife. A fillet knife is ideal, or a chef knife. Just find the sharpest knife you have that is not too short.Hold the tail end firmly and make a cut between the flesh and skin in the opposite direction from the tail end.
3. Holding the end tightly, continue to cut along the length of the fillet. Remove the skin.
4. Discard the skin or save it to use in other recipes. Crispy fried salmon skin tasted awesome in sushi, poke bowls or salads.

Can I make this roasted salmon recipe using frozen salmon?

I do not recommend baking frozen salmon in the oven, as you may accidentally overcook the outside while waiting for the inside to cook. If you forgot to thaw the frozen salmon fillets in the fridge overnight, you can always run cold water over the salmon fillets to thaw them.

Tips for making this Roasted Salmon recipe:

• Buy high quality salmon. Look for moist, clean cut fillets. For optimal moisture and freshness, your salmon should still have the skin on. Try to either buy a whole salmon side, or request a fillet that is cut from the thickest part of the fish – center cut piece. Purchase about 6 oz. of salmon (170 grams) per person. Smell the fish if possible and avoid salmon with a strong fishy odor.
• There are several types of salmon: King salmon (Chinook), silver salmon (coho), pink salmon (humpback), red salmon (sockeye), and Atlantic salmon. Any of these taste delicious baked in the oven.
• Before baking, be sure to let the fish sit at on the counter until it comes to room temperature. This allows for even cooking.
• Before cooking, gently run your fingers over the salmon fillet to feel for ends of any bones that may be sticking out. If you notice bones, you can use pliers to carefully remove them.
• Cooking time will vary as salmon fillets vary in thickness. If you have a kitchen thermometer, aim for about 140 degrees F.

Thanks for reading Le Petit Eats! To keep up with me in the kitchen, follow me onFacebook,Instagram,TwitterandPinterest. If you make this oven roasted salmon recipe I’d love to know how it turns out- and don’t forget to #AskForAlaska at the seafood counter!