Za’atar Salmon with Chilli Garlic Butter
This might just be the tastiest fish I’ve ever made! And though it looks impressive, it’s actually so incredibly simple to make. The star of the show is definitely the garlic and chilli butter sauce, which is just so rich and flavourful. It’s got the perfect amount of spice and the minced garlic turns into a crispy garlic crumb of sorts, which just takes everything to the next level.
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
- 1kg salmon fillet
- 2 tbsp za’atar
- extra-virgin olive oil
- 100g salted butter
- 4 large garlic cloves, minced
- 2 tbsp pul biber (also known as aleppo pepper)
- 1 lemon, cut into wedges, to serve
Instructions
- Heat your oven to 200°C / fan 180°C. Sprinkle the salmon with the za’atar, season with salt and pepper and drizzle with extra-virgin olive oil. Rub the seasoning over the salmon so it’s evenly coated. Bake for 12 to 15 minutes, or until just opaque and easily flaked with a fork.
- Just before the salmon is done, melt the butter over medium heat. It will bubble for a couple of minutes. As the bubbles die down, the milk solids will sink to the bottom and turn brown as they caramelise. When it gets to this stage, add the garlic and pul biber and cook, stirring constantly, for 1 minute, or until the garlic is beginning to brown.
- Place the salmon on a platter, top with that beautiful garlic and chilli butter sauce and serve with lemon wedges on the side – enjoy!
Notes
If you can’t find pul biber, you can substitute it for regular red chilli flakes – just halve the amount as its hotter than pul biber.