Tuesday, June 25, 2024

Words & Brush Recipe Corner: Honey Butter Salmon

Honey Butter Salmon

In the Kitchen with Henny

Honey Butter Salmon

Salmon is my favorite go-to fish. Bursting with flavor, it adds deliciousness to any meal. Usually, I serve it on Shabbat, so I tend to keep it parve – but for a dairy Shavuot meal, I can add that buttery taste.

Yields 4 servings.


  • 4 salmon fillets
  • 50 gr. butter (¼ cup)
  • 3 Tbsp. honey
  • 2 tsp. minced garlic
  • 1 tsp. parsley flakes
  • 2 tsp. lemon juice (fresh is best)
  • ½ tsp. pepper
  • ½ tsp. coarse salt
  • Lemon slices and fresh parsley for garnish


Preheat the oven to 400°F/200°C. Line a baking tray with parchment paper and place the salmon fillets skin side down, on the tray, leaving space between them. Melt the butter in a small pot over low heat, then turn off the heat and add the garlic, lemon juice, parsley flakes, salt, and pepper. Mix well and pour the mixture evenly over each salmon fillet. 

Bake the salmon in the preheated oven for 10 minutes. Remove the tray from the oven and baste the salmon with the juices that have collected in the pan. Return the tray to the oven and bake for an additional 6 minutes. Once done, remove the salmon from the oven and serve warm.


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