Yid.Dish: Wild Alaskan Salmon with Brown Butter
I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through the flesh and the smell is like sea air. This is the way salmon is supposed to be. 4 servings
4 6-ounce Wild salmon filets, skin off
1 tablespoon chopped flat leaf parsley
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh chives
Olive oil
Salt and pepper
1)Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides.
2) Place a large sauté pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan.
3) Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be perfect medium rare. If you want it well done (I don’t recommend it) keep the heat on a bit longer and cook the fish until it is firm when lightly squeezed on the sides of the filet.
Brown Butter
I love serving browned butter with salmon. The sweet, nutty flavor of the butter compliments the fresh salmon perfectly. Simple and amazing
4 ounces unsalted butter
1) Place the butter in a small saucepan over medium high heat. Cook the butter until it has turned a medium golden brown and is very fragrant (about 10 minutes).
2) Drizzle the brown butter over the fish.
The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
This is a great time to support independent Jewish journalism you rely on. Make a gift today!
— Rachel Fishman Feddersen, Publisher and CEO
Support our mission to tell the Jewish story fully and fairly.
Most Popular
- 1
Opinion The dangerous Nazi legend behind Trump’s ruthless grab for power
- 2
Opinion A Holocaust perpetrator was just celebrated on US soil. I think I know why no one objected.
- 3
Culture Did this Jewish literary titan have the right idea about Harry Potter and J.K. Rowling after all?
- 4
Opinion I first met Netanyahu in 1988. Here’s how he became the most destructive leader in Israel’s history.
In Case You Missed It
-
Opinion Gaza and Trump have left the Jewish community at war with itself — and me with a bad case of alienation
-
Fast Forward Trump administration restores student visas, but impact on pro-Palestinian protesters is unclear
-
Fast Forward Deborah Lipstadt says Trump’s campus antisemitism crackdown has ‘gone way too far’
-
Fast Forward 5 Jewish senators accuse Trump of using antisemitism as ‘guise’ to attack universities
-
Shop the Forward Store
100% of profits support our journalism
Republish This Story
Please read before republishing
We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines.
You must comply with the following:
- Credit the Forward
- Retain our pixel
- Preserve our canonical link in Google search
- Add a noindex tag in Google search
See our full guidelines for more information, and this guide for detail about canonical URLs.
To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.