Wild Alaskan Roasted Salmon topped with Kimchi Butter is an easy, low carb dinner you can have on the table in under 20 minutes!
You guys all know that I tend to have a savory palate. I mean, I enjoy a dessert or sweet treat every once in a while but when it comes to cooking, I think I’m known much more for my savory dishes than any dessert I’ve ever created.
When I was pregnant with my littlest man just over a year ago, I have to say I did have way more sweet treats cravings than ever before. But believe it or not, my main pregnancy craving was a small bowl of steamed jasmine rice, a pat of pastured butter and a nice scoop of Kimchi.
There is something so perfect about blending sweet, creamy butter with salty, sour Kimchi. It is umami heaven.
You can really put Kimchi Butter on anything. Seriously. And, if you eat rice, put it on rice ASAP.
Since we eat a lot of Wild Alaskan Salmon (Seattle perk!), I decided to try my beloved combo on a beautiful piece of Sockeye.
It’s so stupid good. And easy. I’m talking three ingredient easy. I can’t wait for you to try this!!
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Wild Alaskan Roasted Salmon topped with Kimchi Butter is an easy, low carb dinner you can have on the table in under 20 minutes!
- 1 1/4 pound Wild Alaskan Salmon fillet
- 2 tablespoons pastured butter room temperature
- 2 ounces high quality Kimchi finely chopped
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Preheat oven to 425F.
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Combine room temperature butter with finely chopped Kimchi and mix together with a fork until fully incorporated. You can also pulse them together in a food processor.
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Rub Kimchi Butter onto Salmon (flesh side only). Place butter side down in a glass baking dish (think Pyrex or glass lasagna pan).
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Bake for 12 to 15 minutes (depending on thickness) until or until desired doneness.
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Serve and Enjoy!
6 Smart Points Per Serving -- Serves 4
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Wonder if the high temperature destroys the probiotic in kimchi?
Hey Ren! Great question. I have looked into this and don’t have a definitive answer. This article is helpful though. https://www.care2.com/greenliving/does-cooking-kill-probiotics.html
Or….just eat it for the flavor?
I was surprised how well salmon, butter and kimchi work togehter. We used salmon without skin and so put the butter / kimchi mixture mainly on the top, and just a bit on the glass. It worked out fine.
Thank you very much for the inspiration and a quick dinner 🙂
Hi Pascal! You’re welcome – so glad you liked it 🙂
This went so well together! I made it last night and it was a huge hit. These make great leftovers too – for lunch today I quickly heated the salmon on the stove and enjoyed with noodles. Thank you for sharing.
Awesome Rach!!
we love salmon and my favorite is cedar salmon so I’m trying this recipe on cedar.
Let me know how it turns out Abby!
I’m totally unfamiliar with kimchi — but totally open to trying it! Where in the grocery store will I find it and how can I make sure I’m choosing a ‘high quality’ kimchi?
Thanks in advance!!
Hi Carla, It is usually in the refrigerated section where fermented foods are or where Asian foods are. You want a brand free of MSG, gluten or additives. If you shop at a natural foods store, you should be OK!
This is a brilliant combination, Alyssa! I make anchovy butter often so I understand the salty sweetness. I’m making salmon tonight so will give kimchi butter a try. Thank you! Have a wonderful weekend xx
Thank you Hannah! How did it turn out?
Loved the combination! Next time I will use a better kimchi, though. Our grocery store only has a commercial brand that I didn’t care for. I need to stock up in Seattle. Thank you for the inspiration!
Yes! It’s also easy to make your own Hannah!
Looks so good! Salmon and kimchi taste very well mixed together.
Yes! I love the combo 🙂