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

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.

Equipment for this recipe

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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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