Herb-Crusted Salmon with Lemon Butter Sauce Featuring Dangold’s Signature Blends
Time
Level
Herbes de Provence
View other recipes with this product
INGREDIENTS
4 salmon fillets (6 oz each, skin-on or skinless)
1 tbsp Dangold Ginger Lemon Sriracha
1 tbsp Dangold Herbes de Provence
1 tsp Dangold Paprika Lemon & Lime
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Lemon Butter Sauce:
3 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tsp lemon zest
1 small garlic clove, finely minced
Salt and pepper to taste
DIRECTIONS
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Season the salmon fillets evenly with salt, pepper, and Dangold Herbes de Provence.
- In a small bowl, mix the Ginger Lemon Sriracha and Paprika Lemon & Lime with the olive oil to form a paste.
- Rub the spice paste onto the top of each salmon fillet to create a flavorful crust.
- Place the salmon fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is baking, prepare the lemon butter sauce: In a small saucepan over medium heat, melt the butter. Add the garlic and sauté for 1 minute. Stir in the lemon juice and zest, season with salt and pepper, then remove from heat.
- Plate the salmon and drizzle with the warm lemon butter sauce.
- Garnish optionally with fresh herbs or a lemon slice. Serve with roasted vegetables, wild rice, or a light salad.
You might also like
-
Roasted Beet and Chickpea Salad with Herbes de ProvenceTimeLevelsm TimeLevel -
-
-
