Broiled Salmon with Spiced Baharat Butter

Broiled Salmon with Spiced Baharat Butter requires about 45 minutes from start to finish. One serving contains 388 calories, 23g of protein, and 33g of fat. This recipe serves 4 and costs $2.84 per serving. 1135 people have tried and liked this recipe. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet. If you have baharat, olive oil, salt, and a few other ingredients on hand, you can make it. It is brought to you by The Kitchn. Many people really liked this main course. With a spoonacular score of 71%, this dish is pretty good. Similar recipes include Baharat-Spiced Sufganiyot with Espresso Fudge, Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney, and Broiled Spiced Pork Chops.

Servings: 4

 

Ingredients:

1/2 tablespoon Baharat

Olive oil

1 pound salmon fillets (typically 2 fillets)

1/2 teaspoon salt

Salt and freshly ground black pepper

4 tablespoons unsalted butter, softened

Equipment:

wax paper

bowl

kitchen twine

broiler

oven

kitchen thermometer

stove

frying pan

Cooking instruction summary:

To make the compound butter, stir together the butter, spice blend, and salt in a small bowl until thoroughly combined. Refrigerate until the salmon is ready.

You can also make the butter ahead of time and store it in the fridge or freezer. If making ahead, transfer the compound butter to a sheet of parchment or wax paper. Roll into a log, about five inches long and one inch in diameter. Twist the ends closed and secure with kitchen twine or rubber bands. Refrigerate for up to one week. Compound butter can also be frozen for up to a month.

To cook the salmon, turn on the broiler and position an oven rack a few inches below. Place a large (12-inch) skillet on the stovetop over medium-high heat, and coat the bottom of the pan generously with olive oil. When the oil begins to shimmer, gently place the salmon in the pan, leaving at least an inch of space between the fillets. The fish should sizzle on contact.

Do not move the fillets once they are in the pan. As the fish cooks, the fillets will turn from translucent to opaque. Allow the salmon to sear until the opaque color has traveled about one third of the way up the fillets and you are just beginning to see a bit of golden brown color around the edges, 2 to 3 minutes.

Position the skillet under the broiler. Broil until the fish is opaque and beginning to brown slightly on top, about three minutes. The fish should still yield slightly to the touch when you remove it from the oven, but should flake easily with a fork. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145F, which should be measured at the thickest part of the fillet.

Cut the fillets in half and serve, topping each piece with a small pat of the compound butter.

Recipe Notes

Try other spice blends in the butter, such as curry powder or garam masala for an Indian-spiced twist. Or go a little spicier with berbere or chili powder, Moroccan with Ras el Hanout, or Mediterranean with za'atar.

As with any fish, buy the best salmon you can find and afford. For more information about best practices for buying salmon, take a look here: Salmon Fact Sheet from the Monterey Bay Aquarium Seafood Watch

 

Step by step:


1. To make the compound butter, stir together the butter, spice blend, and salt in a small bowl until thoroughly combined. Refrigerate until the salmon is ready.You can also make the butter ahead of time and store it in the fridge or freezer. If making ahead, transfer the compound butter to a sheet of parchment or wax paper.

2. Roll into a log, about five inches long and one inch in diameter. Twist the ends closed and secure with kitchen twine or rubber bands. Refrigerate for up to one week. Compound butter can also be frozen for up to a month.To cook the salmon, turn on the broiler and position an oven rack a few inches below.

3. Place a large (12-inch) skillet on the stovetop over medium-high heat, and coat the bottom of the pan generously with olive oil. When the oil begins to shimmer, gently place the salmon in the pan, leaving at least an inch of space between the fillets. The fish should sizzle on contact.Do not move the fillets once they are in the pan. As the fish cooks, the fillets will turn from translucent to opaque. Allow the salmon to sear until the opaque color has traveled about one third of the way up the fillets and you are just beginning to see a bit of golden brown color around the edges, 2 to 3 minutes.Position the skillet under the broiler. Broil until the fish is opaque and beginning to brown slightly on top, about three minutes. The fish should still yield slightly to the touch when you remove it from the oven, but should flake easily with a fork. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145F, which should be measured at the thickest part of the fillet.

4. Cut the fillets in half and serve, topping each piece with a small pat of the compound butter.Recipe Notes

5. Try other spice blends in the butter, such as curry powder or garam masala for an Indian-spiced twist. Or go a little spicier with berbere or chili powder, Moroccan with Ras el Hanout, or Mediterranean with za'atar.As with any fish, buy the best salmon you can find and afford. For more information about best practices for buying salmon, take a look here: Salmon Fact Sheet from the Monterey Bay Aquarium Seafood Watch


Nutrition Information:

Quickview
387k Calories
22g Protein
32g Total Fat
0.2g Carbs
11% Health Score
Limit These
Calories
387k
19%

Fat
32g
50%

  Saturated Fat
10g
64%

Carbohydrates
0.2g
0%

  Sugar
0.01g
0%

Cholesterol
92mg
31%

Sodium
536mg
23%

Get Enough Of These
Protein
22g
45%

Vitamin B12
3µg
61%

Selenium
41µg
59%

Vitamin B6
0.93mg
46%

Vitamin B3
8mg
45%

Vitamin B2
0.44mg
26%

Phosphorus
230mg
23%

Vitamin B5
1mg
19%

Vitamin B1
0.26mg
17%

Potassium
559mg
16%

Vitamin E
2mg
16%

Copper
0.29mg
14%

Vitamin K
9µg
9%

Magnesium
33mg
8%

Vitamin A
395IU
8%

Folate
28µg
7%

Iron
0.99mg
6%

Zinc
0.74mg
5%

Calcium
17mg
2%

Vitamin D
0.21µg
1%

Fiber
0.3g
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Mango Cucumber Salsa

From Valeries Kitchen

Super Chewy Sugar Cookies

Daydreamer Desserts

Penne with Swiss Chard and Kielbasa

Sarahs Cucina Bella

Apple, fennel and cheese hot dogs

A Zesty Bite

Strawberry Jalapeño and Strawberry Basil Jam

Love and Olive Oil