Salmon in Browned Butter Sauce with Celery Root

It’s almost Friday! And my husband comes home from his business trip tomorrow! So, before he gets home, I decided to do a half-experiment as a test: salmon (I’ve made many times before) and celery root (first time). I’d heard from a friend that chips made from celery root are good, but I decided to attempt a smashed celery root side dish instead. Important lessons learned from that below…

Let’s just say I’m glad this was a solo experiment, and celery root and I will meet again another day.


This dinner is made with an Alaskan salmon filet (darker reddish), but I usually like Atlantic salmon (lighter orangeish) because (at least in my mind) it’s fattier and turns out juicier.

I preheated the oven to 350°F and cut my salmon down to a one serving size since I’m cooking for one tonight, which was about 4 oz. I didn’t season it this time because I’m making the sauce.

I baked it at 350°F for 20 minutes for about a medium-rare result.

Salmon (the lighting is weird)

*Note: I sometimes will sous vide the salmon at 125°F for 25 minutes for a similar result. 

Browned Butter Sauce

I melted 1 tbsp butter in a saucepan and waited for it to foam and then brown. I then added 1/4 tbsp of rosemary honey (procured from Savannah Bee Company during a recent trip to Charleston celebrating my good friend’s bachelorette party), but I actually recommend added a little more because the honey flavor is so good (closer to 1/2 tbsp).  I drizzled the sauce over the cooked salmon.

Celery Root

Adapted from Jamie Oliver’s Smashed Celeriac recipe

What an…interesting…looking vegetable! I tried to give it a good scrub, but it was impossible to get all the dirt off. I peeled it with a vegetable peeler and cut off the dirty sections that I couldn’t clean.

In hindsight, the vegetable peeler didn’t quite do the trick because the skin was much thicker than I realized. I would recommend using a knife to cut off the sides and really make sure you remove the skin and roots.

I cut the celery root into cubes (this a sharp knife and a bit of arm strength – I have 1 of 2 of those things…) and added to a pot with enough olive oil to coat the bottom, fresh thyme leaves (removing them from the stalk really isn’t that much fun), pepper, salt and because I didn’t have any garlic (which is basically the first time that’s ever happened in my life because I absolutely LOVE garlic), I added garlic powder.

Cut celery root with olive oil, thyme leaves, salt, and pepper

I cooked the celery root in the pot for about a few minutes until it was fragrant and getting some color, then added 1/4 cup of water and simmered for about 20 minutes until it was soft. However, because I didn’t remove enough of the skin, this didn’t really turn out the way it was supposed to and smashing the celery root didn’t really happen. Oops.


Well, kind of anyway. At least the salmon in browned butter sauce turned out pretty good! Celery Root: 1, Me: 0.

Salmon in Browned Butter Sauce with Celery Root

Servings: 1

Kitchen Tools Used (substitutes noted)

  • Stovetop
  • Oven (can also use sous vide immersion circulator)



  • 4 oz. salmon filet

Browned Butter Sauce

  • 1 tbsp. butter
  • 1/2 tbsp. honey (I used rosemary honey)

Celery Root

  • 1 celery root
  • Fresh thyme leaves
  • Garlic, minced
  • Salt 
  • Pepper
  • 1/4 cup water


  1. Preheat oven to 350°F
  2. Wash and cut off edges / peel celery root and cut into small cubes
  3. Cover bottom of pot with olive oil (~2-3 tbsp.), add celery root, fresh thyme leaves, minced garlic, salt, and pepper and sautee for a few minutes until fragrant and celery root starts to brown
  4. Add water to pot, and simmer until celery root is soft (~20-25 min)
  5. While celery root is simmering, place salmon on baking sheet and bake for ~20 minutes at 350°F for medium-rare
  6. About 5 minutes before celery root and salmon are done, prepare browned butter sauce by adding butter over medium heat and letting it melt, foam, and then start to turn brown
  7. Add honey to butter and let flavors meld together
  8. Mash the celery root and garnish with rosemary (or other herbs…or nothing)
  9. Take salmon out of the oven and drizzle with browned butter sauce
  10. Nom nom nom!

Estimated Nutritional Information (taken from food packages and MyFitnessPal)
Total: ~376 calories
Salmon (4 oz): 180 calories; 9g fat; 60mg cholesterol; 55mg sodium; 24g protein
Browned Butter Saucce (1.5 tbsp): 130 calories; 11g fat; 30mg choleseterol; 100mg sodium; 8.5g carbs
Celery Root (165 g or 0.4 lb): 66 calories; 165mg sodium; 14.8g carbs; 3.3g fiber; 3.3g sugar; 3.3g protein


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