Uri Buri's Lemon Turmeric Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
448 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Uri Buri's Lemon Turmeric Salmon
Description
This salmon recipe uses thick, skin-on fillets placed skin-side down on a lightly buttered baking sheet. The fish is seasoned with a mixture of dried thyme, turmeric, and salt, giving it a mild earthy and bright color from the turmeric. Thin lemon halves are placed on each fillet to impart fresh citrus aroma as it cooks.
Very cold or frozen salted butter is finely grated evenly atop the fillets before covering the pan with foil or parchment to retain moisture. Baking at 400°F for 15–20 minutes gently poaches the salmon, allowing the butter to melt and mingle with the spices and lemon, creating a luscious sauce that keeps the fish tender and flavorful.
Once baked, the salmon is uncovered and basted with the buttery sauce. This dish pairs well with simple sides to highlight its fresh and delicate flavors, making it suitable for a refined yet straightforward dinner.
Using cold butter grated directly over the fish ensures even melting and a rich sauce. Cooking time may vary by thickness; check the doneness by testing the thickest part for flakiness.
Ingredients
- 4 whole salmon fillet cut about 1 1/2 inches thick, fresh, skin-on
- 1/2 cup butter very cold or frozen, plus more for greasing pan, salted
- 1 tablespoon thyme dried
- 1 teaspoon Turmeric
- 1/2 teaspoon salt
- 1 whole lemon cut into rounds and then halved (see below, large, ripe, yellow
Instructions
- Preheat oven to 400 degrees F. Grease the bottom of the baking sheet with a thin layer of butter. Rinse the salmon fillets and pat dry. Then place them, skin side down, on the buttered baking sheet.
- Slice the lemons into 4 thin rounds, remove any seeds, then slice the rounds in half so that you have 8 halves.
- In a small dish, combine the dried thyme, turmeric and salt. Mix until well combined. Sprinkle the spice mixture evenly over the top of the salmon fillets.
- Top each salmon fillet with two of the lemon slices.
- Grate the cold or frozen butter evenly over the top of the salmon fillets. It might feel like a lot of butter at first, but it melts down to create a luscious sauce.Cover the pan with aluminum foil or parchment and place in the oven for 15-20 minutes, or until desired doneness. Cook time will vary based on thickness of the fillet-- cut into the center of the thickest fillet to check doneness.
- Remove from the oven and uncover. Spoon over the butter sauce from the tray.
- Serve immediately, topped with the fresh mint if desired.
Notes
- Use a shallow baking pan and grease it with butter to prevent sticking.
- Grate very cold or frozen butter finely over the fillets for even melting and sauce formation.
- Cover the pan tightly with foil or parchment during baking to keep the salmon moist.
- Check doneness by cutting into the thickest fillet; cooking times may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Protein | 34g | 68% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 154mg | 51% |
| Sodium | 568mg | 24% |
| Potassium | 846mg | 18% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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