Salmon With Roasted Garlic Herb Butter

Prep time
10 min
Cook time
15 min
2 pers


  • 2 (5 oz.) salmon fillets
  • 1 Tbsp. canola oil
  • salt and pepper, to taste
  • 2 Tbsp. Epicurean Butter Roasted Garlic Herb Flavored Butter
  • ½ lemon

This Recipe calls for

Roasted Garlic Herb Butter
Roasted Garlic Herb Butter
3.5 oz tub


If salmon isn’t a favorite dish in your home, it’s worth a second look. Kids often like salmon, and it’s a healthful option, too—full of those omega-3s! Salmon is an easy protein to cook and pairs so well with so many things, especially when you finish it with Epicurean Butter Roasted Garlic Herb Flavored Butter, an Epicurean Butter best seller.


  1. While the oven is heating to 400 degrees fahrenheit with an empty iron skillet inside it, gently pat fillets dry, brush both sides with canola oil (to create a moisture barrier and hopefully prevent fish from drying out) and liberally apply salt and pepper.
  2. Once oven is fully warmed, remove skillet and add more oil to the pan distributing around the pan evenly. Place fillets skin side down in the pan and return to the oven.
  3. Bake for 6-7 minutes then open the oven just long enough to place 1 tablespoon of Epicurean Butter Roasted Garlic Herb Flavored Butter on top of each fillet.
  4. Cook for 3-4 more minutes or until the internal temperature reaches 145 degrees fahrenheit.
  5. Baste fillets with any butter that has pooled in the pan.
  6. Drizzle fresh lemon juice on the salmon and serve immediately.


Of course, you don’t need to cook your salmon in an iron skillet or even in the oven for that matter. Fish is versatile and can be cooked on the grill, stovetop, and even in the microwave.

We prefer the iron-skillet-in-the-oven method because it cooks fast and produces a flaky, moist salmon. Because you are placing the fish in a warm pan, the cooking time for this recipe is shorter than what you might see elsewhere. Because oven temperatures vary and because fish can easily dry out, it’s always best to keep a close eye on your salmon and remove it when the fillets are no longer transparent. You want a flaky, opaque salmon throughout.