Perfect Roasted Salmon with Flavorful Curry Leaf Butter
A culinary masterpiece showcasing rich, flaky salmon complemented by aromatic curry leaf butter.
Servings: 4 servings
Equipment
- Small Saucepan
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Ingredients Group Label
- 4 pieces Salmon Fillets (6 oz each) Skin-on fillets help retain moisture.
- 10-12 leaves Curry Leaves Essential for the aromatic butter sauce.
- 2 tablespoons Unsalted Butter Allows control over saltiness.
- 1 tablespoon Lemon Juice Freshly squeezed for acidity.
- 2 cloves Garlic Minced for flavor.
- to taste Salt Sea salt for seasoning.
- to taste Pepper Freshly cracked black pepper for seasoning.
- 1 tablespoon Olive Oil To coat the salmon before roasting.
- 1 pinch Chili Flakes Optional for a hint of heat.
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a small saucepan over medium heat until foamy.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add curry leaves to the saucepan and sizzle for about one minute.
- Remove from heat and stir in lemon juice, season with salt, pepper, and chili flakes.
- Pat salmon fillets dry and place on a parchment-lined baking sheet.
- Drizzle olive oil over the salmon and season with salt and pepper.
- Coat the top of each fillet with the curry leaf butter mixture.
- Roast in the oven for 12-15 minutes until the salmon flakes easily.
- Let the salmon rest for a couple of minutes before serving.
- Drizzle any remaining curry leaf butter over the fillets before serving.
- Serve immediately, garnished with additional curry leaves or lemon wedges if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days.