Tasmanian Pepperberry-Infused Salmon with Lemon Myrtle Butter

By · Reviewed by AislePrompt Editorial · ·

Oven-baked salmon seasoned with aromatic Tasmanian pepperberry and topped with a zesty lemon myrtle butter. This australian-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, Tasmanian pepperberry, crushed, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat the oven to 375°F (190°C). Pat dry 4 salmon fillets and season evenly with 1 tsp crushed Tasmanian pepperberry and 1 tsp salt.
  2. Step 2: In a small bowl, combine 4 tbsp unsalted butter, 1 tsp lemon myrtle powder, and 1 tbsp fresh lemon juice. Mix until smooth and set aside.
  3. Step 3: Place the salmon fillets on a baking sheet lined with parchment paper and brush each with 1 tbsp olive oil.
  4. Step 4: Bake the salmon for 12-15 minutes until just cooked through and flakes easily with a fork.
  5. Step 5: Remove salmon from oven and immediately top each fillet with 1 tbsp lemon myrtle butter. Garnish with 2 tbsp chopped fresh parsley and serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Tasmanian Pepperberry-Infused 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 Tasmanian Pepperberry-Infused 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Tasmanian Pepperberry-Infused 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 Tasmanian Pepperberry-Infused 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 Tasmanian Pepperberry-Infused 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.

Related recipes