Parchment garlic butter with thyme salmon
Parchment garlic butter with thyme salmon

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, parchment garlic butter with thyme salmon. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Parchment garlic butter with thyme salmon is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Parchment garlic butter with thyme salmon is something that I have loved my entire life.

Drizzle half of the garlic butter mixture over the potatoes. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. In this Video Chef Noel Cunningham will show you a quick, simple and tasty salmon recipe.

To get started with this particular recipe, we have to first prepare a few components. You can have parchment garlic butter with thyme salmon using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Parchment garlic butter with thyme salmon:
  1. Take 1 potato sliced thinly approx 1 oz
  2. Prepare 3 - tbl spoon of melted butter
  3. Get 1-2 clove Garlic finely chopped more if you like
  4. Get 2 - tbl spoon of fresh thyme
  5. Get 6 oz Skinless salmon fillet
  6. Make ready Salt and pepper to taste
  7. Prepare Parchment paper or tin foil

We make the marinade the day before and when we get home This garlic butter Salmon is a great weekend dish and perfect for those weekend gatherings. It's light, flavorful and wonderful for anyone who loves. Basting salmon in a mixture of butter, garlic and thyme make this salmon utterly irresistable. Season salmon generously with salt and pepper.

Instructions to make Parchment garlic butter with thyme salmon:
  1. Pre heat oven to 350 f(180 c)
  2. Fold parchment paper in half, make sure you have enough parchment paper to fold and make a pocket for all the ingredients. The pocket should have enough room and not be tight
  3. In a small bowl combine the garlic,butter and thyme. Spread the potato’s on one half of the parchment paper and pour over have of the butter mixture.
  4. Lay the salmon over the potato’s and drizzle with the rest of the butter, season lightly with salt and pepper. I like to add a couple of slices of Lemmon on top of the salmon along with some sprigs of thyme (optional)
  5. Fold the parchment paper over the salmon and clinch the edges starting at one end all the way round to form a sealed pocket
  6. Place on a baking tray and put in the pre heated oven for approx 30min or until the internal temperature of the salmon reaches 145 f (63 c) serve and enjoy

Next, pour oil into pan and place salmon skin-side down; adjust heat as necessary if bottom begins to brown too quickly. I usually wrap two salmon fillets together in one "parchment envelope" You can wrap as many as will fit on your pan in one envelope (or one giant fillet with several spoons of herb butter) or you can wrap each fillet individually… whatever floats your boat. I actually usually use tinfoil because it's easier to. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram.

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