Roasted Salmon with Lemon Dill Butter

Roasted Salmon with Lemon Dill Butter

Lemon Dill Butter:

1 stick unsalted butter, softened

2 tablespoons chopped fresh dill
2 tablespoons fresh lemon zest
1/8 teaspoon salt
1 side of salmon, -skin on, about 2 pounts, pin bones removed (I used sockey)
kosher salt
olive oil
fresh dill sprigs, -for garnish
lemon wedges

Combine the butter, dill, lemon zest and 1/8 teaspoon of salt in a small bowl. Mix well. Place butter mixture on a sheet of parchment paper and form into a log, using the parchment paper as a guide. Once formed into a log about the same length as the stick of butter, twist the ends and chill until firm.

Place the salmon on a greased baking sheet, drizzle with a little olive oil and season with salt. Roast in a preheated 450 degree oven for 10 to 15 minutes.

To serve, place on a platter, and put pats of the lemon dill butter on top of the fish. Garnish with dill sprigs, if desired. Serve with lemon wedges and more of the dill butter if needed.

Serves 4 to 6

Note: If you do not want to make the butter log, simply place the butter mixture in a small dish and serve with the fish. This butter is good with all sorts of seafood.