Kimchi Butter Salmon

Beautifully roasted to perfection salmon with a buttery, not too spicy kimchi topping that is so alluring.  Simply 4 ingredients and ready for your table in about 15 minutes.  Intrigued?

I may have mentioned one or two or 100 times how much I absolutely love salmon. It is my favorite protein and that pink succulent flesh is a perfect go to for impressing guests, but also perfect for weeknight cooking.

Fish cooks so quickly that it is nearly always a weeknight go to and recommended for us to eat at least two times per week. That tells me I need to create lots of fish dishes to accommodate for frequent use of fish on our tables.  

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DELICIOUS KIMCHI BUTTER

You've probably heard of kimchi by now. It's fermented cabbage and vegetables very popular in Asian cuisine, and it's certainly picked up steam here in the states. Think of it as Asia's version of sauerkraut.  It has lots of nutritional benefits, predominantly those of probiotic gut health enhancing components. I'm enjoying a bit alongside my morning eggs, and have found a version I like right in my WalMart alongside the refrigerated vegetable section.

Kimchi may sound like quite an odd addition to this buttery topping for the fish, but believe me, it mellows as it roasts and works fabulously.

READY FOR A BRIEF STINT IN THE OVEN

Coconut aminos is my other secret ingredient here although you can substitute regular soy sauce.  Coconut amino's are made from the nectar of the coconut palm tree flower. It is very similar to a thick teriyaki sauce, and it's slightly sweeter than soy sauce, not quite as salty, and happens to be gluten free, making it the perfect substitute for soy sauce when you want a gluten-free recipe.

OUT OF THE OVEN AND READY TO DIG IN

The recipe is so simple.   Just mixing the butter together, plopping it over the salmon and roasting until flaky perfection.  Your work here is done.  Dig in and enjoy,

LOOK HOW FLAKY & SUCCULENT

I use parchment paper constantly.  It has so many uses, and makes for easy clean up.

​These nordic ware baking sheets and just what you need to make this roast salmon recipe.

Kimchi Butter Salmon
Serves 2

8 ounce salmon filet
2 tablespoons kimchi, finely chopped
2 tablespoons unsalted butter, softened
1 tablespoon coconut aminos or soy sauce
1/4 teaspoon sea salt (omit if using soy sauce)


Optional for serving:
1 scallion, thinly sliced on the diagonal 
1 teaspoon sesame seeds 

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Preheat oven to 425 degrees.
Line a baking sheet with parchment paper (you'll thank me later).

In a small bowl, mix together the kimchi, butter and coconut aminos.
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Spoon over the salmon and sprinkle with salt (unless you used soy sauce, then that should be plenty salty already).


Roast in the preheated oven for 8-10 minutes until the salmon is perfectly flaky.