Roasted Copper River Salmon

Julia Mueller

baked salmon and tomatoes from Zupan's

Serving Size: 4

Naturally delicious Copper River salmon pairs deliciously with lemon garlic butter sauce and blistered tomatoes.


Roasted Salmon

  • 1 Copper River Coho salmon fillet
  • 2 to 3 tbs olive oil
  • 1 tsp Italian seasoning or Herbs de Provence
  • ½ tsp paprika
  • ¼ tsp onion powder

Garlic Butter Sauce

  • 3 tbs ghee or butter
  • 3 cloves garlic
  • 1 tsp chopped fresh rosemary
  • 1 tsp lemon juice
  • zest of 1 lemon

Blistered Tomatoes

  • 3 tbs olive oil
  • 1 pint cherry tomatoes
  • 1 clove garlic, minced


Preheat oven to broil.

Lightly oil a large casserole dish or baking sheet.

Stir together dry ingredients and salt to taste in a small bowl.

Place salmon on baking sheet and sprinkle with seasoning mixture.

Roast salmon for 10-15 minutes until barely translucent in the middle.

While salmon is roasting, add butter, garlic, rosemary, lemon zest and juice to a small skillet.

Simmer over med-high heat.

While butter sauce is simmering add olive oil to cast iron pan over med-high heat.

Carefully add tomatoes, allow them to sit in pan untouched for 2 minutes, shake pan and sit for 2 more minutes, cook until skins begin to wilt.

Serve salmon drizzled with garlic butter sauce and blistered tomatoes.