Serves 4 – 6

Ingredients:

• For the Salmon
• 1 kg boneless salmon fillet joint (skin on or off)
• 1¼ tsp smoked paprika
• ⅔ tsp garlic powder
• ⅔ tsp onion powder
• ⅔ tsp dried thyme or oregano
• Salt & freshly ground black pepper, to taste
• 2 tsp olive oil (for greasing tray or drizzling)
• Lemon wedges, for serving
• For the Brown Butter
• 65–70 g unsalted butter (~5 tbsp / 2.5 oz)
• 1 small garlic clove, finely minced (optional)
• ⅔ tsp lemon zest
• 1–1½ tsp lemon juice, to taste
• (Optional) 2 tsp finely chopped fresh parsley or dill

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Instructions:

1. Preheat the Oven

1. Preheat fan oven to 180°C (355°F).
2. Line a baking tray or roasting tin with baking paper or foil.
3. Lightly grease it with olive oil.

2. Prepare the Salmon

1. Pat salmon dry with paper towels.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
3. Rub spice mix evenly over the top of the salmon.
4. Place salmon skin-side down (if skin is on) on the tray.
5. Drizzle lightly with olive oil.

3. Bake the Salmon

1. Bake for 18–22 minutes, depending on thickness.
2. The salmon is done when it flakes easily and reaches 52–55°C (125–130°F) internally for medium doneness.
   • Tip: If thick, cover loosely with foil for the first 12–15 minutes, then uncover for the rest.

4. Make the Brown Butter (Two Options)

Stovetop Method

1. Melt butter in a small saucepan over medium heat.
2. Let it bubble, foam, and start to brown (3–5 minutes).
3. Stir occasionally until it smells nutty and turns amber.
4. Add minced garlic in the last 30 seconds if using.
5. Remove from heat and stir in lemon zest and lemon juice. Keep warm.

Microwave Method

1. Cut butter into small cubes and place in a microwave-safe glass bowl or large measuring jug.
2. Microwave uncovered on medium power (50–70%) for 1 minute to melt.
3. Continue in 20–30 second bursts, swirling gently between each.
4. Stop when butter turns deep golden brown and smells nutty (around 3–5 minutes total).
5. Carefully remove — bowl will be hot.
6. Stir in minced garlic (if using) while hot, then add lemon zest and juice.
7. (Optional) Mix in chopped parsley or dill before serving.

5. Serve

1. Transfer salmon to a serving platter.
2. Spoon or drizzle the warm brown butter over the top.
3. Garnish with herbs and serve with lemon wedges.