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roasted salmon with brown butter pickle sauce on white plate with side dishes of parsley and pickle sauce
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4.89 from 9 votes

Roasted Salmon with Brown Butter Pickle Sauce

The pickle brine marinade makes this salmon so tender it melts in your mouth!
Prep Time10 minutes
Cook Time10 minutes
Marinating30 minutes
Course: Dinner
Cuisine: American
Keyword: brown butter, dill pickle, salmon
Servings: 4
Calories: 438kcal
Author: Andrea Mut

Ingredients

  • 4 salmon filets, skin on
  • 1 cup dill pickle brine (plus 4 tablespoon for sauce)
  • olive oil, salt and pepper

Brown Butter Pickle Sauce

  • ¾ cup dill pickles, finely diced (about 4 small to medium pickles)
  • ¼ cup red onion or shallots, finely diced
  • ½ cup butter, cubed
  • 4 tbsp dill pickle brine

Garnish (optional)

  • chopped fresh parsley

Instructions

  • With a sharp knife, make 3 to 4 shallow slashes into the salmon skin, trying not to cut into the flesh. A serrated knife works well for this if you don't have a sharp enough knife. This prevents the skin from curling up when cooking.
  • Pour pickle brine into a dish large enough to just fit the salmon filets. Place salmon, skin side up, into the brine. Add more brine if necessary to submerge all of the flesh. Refrigerate for 30 minutes.
  • When the salmon is almost done marinating move oven rack to the lowest position. Line a baking sheet with foil and place on the bottom rack. Preheat oven to 500°F.
  • Remove filets from brine and pat dry. Drizzle filets with olive oil and sprinkle with salt and pepper on both sides. Turn the oven down to 275, remove tray and place salmon on tray skin side down. Return to the oven and bake for 8-10 minutes or until the internal temperature reaches 145°F or the fish flakes easily with a fork in the thickest part of the flesh.

Brown Butter Dill Pickle Sauce

  • Melt the butter in a stainless steel pan over medium-low heat. Add the red onion and saute until the onion is soft and butter has started to brown. About 5 minutes (see photo above). Remove from heat and add the 4 tablespoons of pickle brine and chopped dill pickles.
  • Serve warm on top of salmon.

Notes

STORAGE - store salmon in the refrigerator in an air-tight container for up to 3 days. Dill pickle sauce will last one week or more. Warm in microwave when ready to serve. 
SEE ABOVE POST for substitutions and tips & tricks! 
Nutrition Facts are an estimate only using an online calculator and have not been approved by a Registered Dietitian. 

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 8g | Protein: 13g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 665mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g