12ozwild-caught salmonroom temperature, washed and dried
olive oilabout 2 teaspoons
1/4teaspooncracked black pepper
4tablespoonssweet cream unsalted buttersoftened
1/4teaspoonred pepper flakes
1/2teaspooncracked black pepper
Preheat oven to 400 F.
Line a baking sheet with foil paper. (I used an oiled grill pan)
In a bowl, combine cowboy butter ingredients.
Remove about 2 tablespoons of the cowboy butter and set aside.
In a small bowl, mix together seasoning mix.
Place salmon on baking sheet and coat very lightly in olive oil (top and bottom)
Sprinkle seasoning mix evenly over salmon (top and bottom).
Pat on half of the reserved cowboy butter.
Bake salmon on middle rack for 6 minutes (or until halfway done)
Remove from oven and brush salmon generously with remaining reserved cowboy butter.
Return to oven and bake for another until the fish flakes very easily with a fork (do not overcook or salmon will be dry. My thin fillets only needed 5 more minutes)
When fish comes out of the oven, garnish with parsley, paprika, red pepper flakes and fresh lemon zest.
Serve salmon with the remaining cowboy butter on the side.
If you have time, let the cowboy butter sit overnight for the BEST flavor. Feel free to double the spice and butter mixture if desired. Baking times will vary depending on how thick your salmon is. Mine was thin and cooked perfectly in 11 minutes. Perfectly cooked salmon is moist and flakes very easily with a fork.