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A close up view of the texture of roasted salmon with lemon and burnt butter in a baking dish along with rocket and roast potatoes
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4.5 from 4 votes

Roasted Salmon with Lemon and Burnt Butter

Perfectly cooked salmon, crispy potatoes and the nuttiness of burnt butter. This dish is a winner all around!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Western
Keyword: roasted salmon, salmon recipe, salmon with lemon, salmon with lemon and burnt butter
Servings: 4
Calories: 559kcal


  • 1 lb baby potatoes halved
  • 4 Tbsp olive oil divided in half
  • 1 tsp black pepper coarsely ground
  • tsp flaky salt divided in half
  • 1.3 lb salmon 600g 1lb 5 oz, skinless, in one piece or smaller fillets
  • 5 Tbsp salted butter 90g
  • 1 lemon large, zested and juiced
  • 1 tsp dijon mustard
  • 1 Tbsp cider vinegar
  • 2 cups arugula rocket


  • Preheat oven to 425°F/220°C, combi steam setting. If your oven has variable steam settings, choose 50%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the steam for you.
  • Combine the potatoes, 2 tablespoons olive oil and half the salt in a shallow pan. Toss well to coat and cook for 20 minutes.
    1 lb baby potatoes, 1½ tsp flaky salt, 4 Tbsp olive oil
  • Remove the potatoes from the oven and push them to the edges of the pan. Add the salmon to the gap you’ve made in the center and rub with the remaining oil, pepper and remaining salt. Return the pan to the oven and cook until the salmon is just done to your liking, about 8 minutes.
    4 Tbsp olive oil, 1 tsp black pepper, 1.3 lb salmon, 1½ tsp flaky salt
  • While the salmon cooks, make the burnt butter. Put the butter into a medium saucepan set over medium-high heat. Allow the butter to melt and then sizzle and bubble until the milk solids turn brown and it smells nutty. Be careful as it’ll go from golden brown to black very quickly! As soon as it’s done, pour into a heatproof bowl and stir in the lemon zest and a tablespoon of the juice.
    5 Tbsp salted butter, 1 lemon
  • Mix the mustard and cider vinegar together and toss through the arugula/rocket.
    1 tsp dijon mustard, 1 Tbsp cider vinegar, 2 cups arugula
  • When the salmon comes out of the oven, pour the burnt butter over the top and serve immediately, with the potatoes and dressed greens on the side.


  1. I like to use skinless salmon for this recipe but if you can only get skin-on fish, that's fine. Cook it skin side down and people can simply flake the cooked salmon off the skin if they don't want to eat it. 
  2. You can also make this dish with thick, white fish fillets instead of salmon. Choose something roughly the same thickness as salmon (about an inch to an inch and a half thick) if you want the cooking time to remain the same. 


Calories: 559kcal | Carbohydrates: 23g | Protein: 32g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1074mg | Potassium: 1290mg | Fiber: 4g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 3mg