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Homemade Uri Buri Lemon Turmeric Salmon photo

Uri Buri Lemon Turmeric Salmon

A simple, buttery roasted salmon flavored with turmeric, thyme, and bright lemon for a luscious, easy weeknight main.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole fresh skin-on salmon fillets about 1 1/2 inches thick
  • 1/2 cup salted butter very cold or frozen, plus more for greasing pan
  • 1 tablespoon dried thyme
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 whole large ripe yellow lemon cut into rounds then halved (yields 8 halves)

Equipment

  • shallow baking pan
  • Grater
  • aluminum foil or parchment

Method
 

  1. Preheat the oven to 400°F (200°C). Grease a shallow baking pan with a thin layer of butter.
  2. Rinse the salmon fillets and pat them dry with paper towels. Place the fillets skin-side down in the prepared pan.
  3. Slice the lemon into 4 thin rounds, remove any seeds, then cut each round in half to make 8 halves.
  4. In a small bowl, mix the dried thyme, turmeric, and salt until evenly combined. Sprinkle this spice mixture evenly over the tops of the salmon fillets.
  5. Top each fillet with two lemon halves, arranging them over the spice-coated surface.
  6. Using a grater, grate the very cold or frozen butter evenly over the tops of the fillets so small shreds cover the fish.
  7. Cover the pan with aluminum foil or parchment and roast in the preheated oven for 15–20 minutes, or until the salmon reaches your desired doneness; check the center of the thickest fillet for doneness.
  8. Remove the pan from the oven, uncover, and spoon the melted butter sauce from the tray over the fillets. Serve immediately.

Notes

  • You will need a shallow baking pan, grater, and foil or parchment.
  • Grating the butter while frozen helps it produce small pieces that melt into a sauce.
  • Cooking time varies with fillet thickness, so check the center for doneness.