Our Cluck & Squeal Montreal Gold Seasoning & BBQ Rub, made with Himalayan salt, makes dinner decisions easy. Try our super-easy method for salmon that's baked and broiled, then finished with lemon brown butter.
Montreal Gold complements almost any protein, and salmon is one of our favourites.
Cluck & Squeal recipe
Cluck & Squeal Lemon Brown Butter Montreal Style Salmon
Prep
5 min
Cook
13 min
Serves2 (1 salmon fillet, about 1 lb)
Cook temp375°F / 190°C, then broil
MethodOven or wood-fired oven
Directions
1
Make the Lemon Brown Butter
Brown the butter in a small saucepan over medium-high heat. As soon as it browns, add the lemon juice to stop it from burning and remove it from the heat. Combine well and set aside.
2
Season the Salmon
Liberally coat the salmon fillet with Cluck & Squeal Montreal Gold Seasoning & BBQ Rub.
C&S Tip! Shake the jar well so you get both the finely ground seasoning and the coarse blend.
3
Bake & Broil
Bake the salmon at 375°F / 190°C for 7–9 minutes, then check doneness. Switch the oven to high broil for 2–4 minutes to finish.
Cook the centre to your liking. We recommend farmed salmon to an internal temperature of 125–135°F / 52–57°C, and wild salmon to 120–125°F / 49–52°C.
4
The Finish
Warm the lemon brown butter and drizzle it over the salmon. Devour!
Pitmaster notes
Tips & variations
Wood-fired flavour. We cook ours in a wood-burning oven at 375°F for a slight hint of wood-fire aroma. No fire? No problem—your oven works great.
Not just for salmon. Montreal Gold complements almost any protein. Try this same method with trout.
