Tuesday, November 8

Roasted Salmon with Scallion-Soy-Sriracha Butter


Ever since I wrote this post, I’ve been semi-obsessed with creating all kinds of flavored butters. I have a couple different types in my freezer right now, and I love how they can transform a boring meal into something special. In this recipe, a pretty basic piece of roasted fish gets kicked up with a Sriracha, soy sauce, and scallion compound butter. When the butter melts it forms a deliciously spicy, salty glaze over the salmon. A little bit of butter packs a lot of flavor, so this meal is still something you can feel good about eating whenever you’re in need of a quick and healthy weeknight meal.

Roasted Salmon with Scallion-Soy-Sriracha Butter:
For Butter
  • Combine 6 tbsp. of room-temperature unsalted butter with 1 tbsp. minced scallions, 1 tbsp. soy sauce, and several drops of Sriracha hot sauce.
  • Roll the butter in plastic wrap to form a log shape and place in the freezer until hard.*
  • Slice two 1/2 tbsp. pieces of butter from the log. Keep the rest for leftovers.**
For Fish
  • Place two boneless, skinless 6 oz. salmon fillets on a lined baking sheet.***
  • Brush the salmon with olive oil and season generously with salt and pepper.
  • Place in a hot broiler for 5-7 minutes, or until just cooked through.
  • Remove the salmon from the broiler and immediately place a piece of cold butter on top of each piece of fish.
  • Let the butter melt fully over the fish before plating.
  • Serve with rice and vegetables, if desired.

Serves two
*Can be made a week or more ahead of time.
**Try melting on top of roasted or steamed vegetables, grilled chicken, brown rice, etc.
***Lining the sheet with foil makes for easy clean-up.