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Garlic Butter Salmon

Garlic Butter Salmon with Broccolini, Sweet Potato Tempura, and Sweet Chili Dipping Sauce

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This mashup dish pairs one of our favorite fish-cooking techniques (basting with garlic butter) with Japan's answer to onion rings: crispy tempura. Here, Chef Shanna dredges sweet potatoes in rice flour, egg, and Japanese panko breadcrumbs, then skips the messy deep-fry in favor of a hands-off bake.

    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 850
    • Protein 45g
    • Total Carb 73g
    • Total Fat 40g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • sweet potato
      • 1
      • sweet potato
    • broccolini
      • 8 ounces
      • broccolini
    • garlic
      • 2 cloves
      • garlic
    • panko breadcrumbs
      • 3/4 cup
      • panko breadcrumbs
    • rice flour
      • 1/4 cup
      • rice flour
    • unsalted butter
      • 2 packets
      • unsalted butter
    • salmon
      • 10 ounces
      • salmon
    • gluten-free soy sauce
      • 2 packets
      • gluten-free soy sauce
    • mirin
      • 1 tablespoon
      • mirin
    • Thai sweet chili sauce
      • 2 teaspoons
      • Thai sweet chili sauce

    What You’ll Need

    • eggs
    • canola oil
    • kosher salt
    • black pepper
    • 2 baking sheets
    • 10" medium pan


    Soy, Egg, Milk, Fish, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Unwrap butter packets and set aside to soften. Rinse all produce. Cut sweet potato crosswise into ¼-inch rounds. Trim and discard woody bottoms of broccolini, then cut lengthwise into 1-inch florets with long stems (halve lengthwise through thicker stems as needed). Thinly slice 1 garlic clove, leaving remainder whole. Place breadcrumbs on a large plate and season with ¼ teaspoon salt.

    2. Prepare sweet potato tempura

      Prepare sweet potato tempura

      Rub a baking sheet with 2 teaspoons canola oil. In a large shallow bowl, whisk 2 eggs. Place sweet potato in a large bowl, add rice flour, and toss to fully coat. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere, then arrange on prepared baking sheet in a single layer. Set aside until broccolini is ready to roast. Wipe bowl from rice flour clean for Step 4.

    3. Roast vegetables

      Roast vegetables

      On a separate baking sheet, toss broccolini with sliced garlic, 2 teaspoons canola oil, ¼ teaspoon salt, and pepper as desired, and arrange in a single layer. Transfer sheets with broccolini and sweet potato tempura to oven and roast together until edges of tempura are golden and broccolini is slightly crisp, 10-12 minutes.

    4. Make garlic butter

      Make garlic butter

      While vegetables roast, mince remaining garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt (this will help break down the garlic and extract its natural juices). Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms. In bowl from rice flour, combine butter and garlic paste and, using a fork, mash until combined.

    5. Sear salmon

      Sear salmon

      Pat salmon dry with paper towel; season tops of fish with ¼ teaspoon salt. Heat 2 teaspoons canola oil in a medium pan over medium heat. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes. Flip salmon and add garlic butter to pan. Continue searing, repeatedly spooning garlic butter over salmon as it melts, until fish is cooked through and opaque, 3-5 minutes more.

    6. Make dipping sauce and plate

      Make dipping sauce and plate

      While salmon sears, in a small bowl, whisk together soy sauce, mirin, and Thai sweet chili sauce to combine. Use any remaining downtime to set the table. Serve garlic butter salmon with roasted broccolini, sweet potato tempura, and sweet chili dipping sauce. Enjoy!

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