The Perfect Balance of Flavors: Salmon and Herb Butter

The combination of salmon and remoulade butter is a match made in culinary heaven. The salmon itself is naturally rich in flavor and packed with healthy fats and protein, making it a satisfying base for any dish. When roasted, the fish becomes flaky and tender, with the seared exterior adding a delicious, crispy texture. The remoulade butter, on the other hand, is a burst of freshness and flavor, packed with a variety of herbs and seasonings that enhance the natural flavors of the fish.

What makes this recipe special is the use of fresh herbs, like parsley, dill, and tarragon, which lend a fragrant, vibrant note to the butter. The capers add a touch of briny saltiness, while the anchovy fillets bring an umami depth that perfectly complements the salmon’s richness. Garlic, shallots, and lemon juice round out the flavor profile, creating a butter that’s both tangy and savory, while balancing the richness of the fish.

The Herb Butter: A Flavor Explosion

The herb butter is the star of this dish. Made by combining softened unsalted butter with a medley of finely chopped fresh herbs—such as parsley, dill, chives, and tarragon—this butter is packed with flavor. The capers, which should be soaked and rinsed if salt-packed, provide a briny pop that contrasts beautifully with the richness of the salmon. Shallots and garlic are added for a mild sharpness, while fresh lemon juice brightens up the butter and adds a citrusy zing.

The inclusion of finely chopped anchovies is key in achieving that umami flavor that really brings the dish together. Anchovies are often used in remoulade and similar sauces to add a savory, salty depth without overwhelming the overall taste. When mixed with the butter, the anchovies melt into the sauce, creating a subtle yet distinct background flavor that enhances the salmon.

Preparing the Salmon Steaks

Salmon steaks are a fantastic choice for this dish because they are thick and substantial, making them ideal for searing and roasting. The skin helps to hold the fish together while cooking, and when properly cooked, it can be crispy and flavorful. However, the skin can also be removed after cooking if preferred, especially for those who prefer a skinless fish.

To prepare the salmon, season each steak with kosher salt and freshly ground black pepper. Tie kitchen twine around each steak to keep it intact while searing and roasting. This ensures that the fish retains its shape and doesn’t fall apart during cooking. Drizzle the steaks with olive oil to help them crisp up during searing, and then set them aside while you prepare the pan for searing.

Searing the Salmon Steaks

Searing the salmon before roasting is an important step that helps develop a flavorful, caramelized crust. Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the salmon steaks (skin-side down) and sear for about 5 minutes until the bottom is golden brown and crispy. The high heat of the pan helps to lock in the natural juices of the fish while creating a beautiful, slightly charred exterior.

Once the first batch of salmon is seared, transfer it to a baking sheet and repeat the process with the remaining steaks. Be sure to use the same method to ensure all the fish gets that delicious seared exterior.

Roasting the Salmon

Once the salmon is seared, it’s time to finish cooking in the oven. Preheat the oven to 350°F (175°C) and place the salmon steaks on the lowest rack or directly on the oven floor. This allows the fish to cook evenly and retain its moisture. Roast the salmon for about 5 minutes, then flip the steaks and roast for an additional 2 minutes, or until the salmon is cooked through and easily flakes with a fork.

The roasting time may vary slightly depending on the thickness of the steaks, so it’s important to check for doneness. The salmon should be perfectly cooked, with a tender, juicy interior and a crisp exterior. The foil packet method can also be used for more even cooking, though it’s not necessary.

Serving the Salmon

Once the salmon is done roasting, transfer it to a platter and top each steak with a generous spoonful of the herb butter. The warm fish will melt the butter slightly, allowing the flavors to meld and coat each bite with a rich, herbal sauce. Squeeze fresh lemon juice over the top to add a burst of brightness, and garnish with extra fresh parsley for a pop of color.

Serve the salmon with your favorite sides, such as roasted vegetables, quinoa, or a simple green salad. The richness of the salmon and the herb butter pairs wonderfully with lighter, fresh sides that balance out the dish.

Nutritional Value

Roasted Salmon Steaks with Remoulade Butter is not only delicious but also packed with nutrients. A serving contains around 460–500 calories, with 36 grams of protein, making it a great option for a healthy, satisfying meal. The salmon provides healthy omega-3 fatty acids, which are beneficial for heart health and overall well-being. The butter adds richness and flavor but is balanced by the fresh herbs and capers, providing a boost of vitamins, particularly vitamin A and vitamin C from the herbs.

This dish is rich in healthy fats, which are important for brain function and hormone regulation, and it’s a great source of calcium and iron. The sodium content may vary depending on the amount of salt used, so adjust according to your preference if you’re watching your sodium intake.

Conclusion

In conclusion, Roasted Salmon Steaks with Remoulade Butter is a flavorful, sophisticated dish that’s sure to impress. The combination of crispy salmon and creamy, herb-packed butter creates a well-balanced dish with layers of fresh, savory flavors. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe delivers a delicious and satisfying meal with minimal effort. The tender salmon, seared to perfection and roasted in the oven, is complemented by the rich and aromatic remoulade butter, making it a standout dish in any repertoire.