Baked Tasmanian Pepperberry Salmon with Lemon Myrtle Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh Tasmanian salmon baked with fragrant native pepperberry and topped with a zesty lemon myrtle infused butter. This australian-inspired seafood ready in about 25 minutes pairs crushed Tasmanian pepperberry, softened unsalted butter, finely chopped lemon myrtle leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 4 tbsp softened unsalted butter with 1 tsp finely chopped lemon myrtle leaves and 1 tsp crushed Tasmanian pepperberry until well mixed.
  2. Step 2: Place 4 Tasmanian salmon fillets skin-side down on a baking sheet lined with parchment paper. Brush each fillet with 2 tbsp olive oil, then season with 1 tsp sea salt and 1/2 tsp black pepper evenly.
  3. Step 3: Spread the lemon myrtle pepperberry butter evenly over the top of each salmon fillet.
  4. Step 4: Bake the salmon for 12-15 minutes until the flesh is opaque and flakes easily with a fork.
  5. Step 5: Serve immediately with fresh lemon wedges for squeezing over the top.

Frequently asked questions

How long does Baked Tasmanian Pepperberry Salmon with Lemon Myrtle Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Tasmanian Pepperberry Salmon with Lemon Myrtle Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crushed tasmanian pepperberry from drying out.

Can I substitute ingredients in Baked Tasmanian Pepperberry Salmon with Lemon Myrtle Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Tasmanian Pepperberry Salmon with Lemon Myrtle Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Tasmanian Pepperberry Salmon with Lemon Myrtle Butter?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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