Alright so this recipe may seem a tad more fancy than what I’ve posted before, but who doesn’t love a nice dinner every once in a while? I know my roommates and I love sitting down together at the kitchen table and talk about our day’s while enjoying a delicious meal. I’ve been slowly but surely becoming a salmon fan, so I have been dying to try and make my own. I came across this recipe that combines lemon, garlic, herbs, and loads of butter to slather over a slow cooked, delicious salmon filet. The best part is that this recipe is not only extremely simple, but very cheap and affordable. As I’ve said before, I believe that everyone should EMBRACE SEAFOOD. Don’t get freaked out by it until you give it a try first and I know that this is a recipe that you will be sure to love. 🙂
Ingredients:
- 1 stick butter, room temperature
- 2 lemons, zested
- 1/2 tbsp dried dill (or 1/2 bunch fresh, finely chopped dill)
- 1/2 tbsp dried thyme (or 1/2 bunch fresh, finely chopped thyme)
- 1 garlic clove, smashed and finely chopped
- salt
- 4 salmon fillets
- Extra-virgin olive oil
Directions:
Begin by combining the butter, zest, herbs and garlic in a small bowl. Stir until the butter mixture is evenly combined. Season the mixture to taste, with salt. This butter goes well with other meats and vegetables; therefore, if you have any leftover, don’t be afraid to wrap it up and save it in the fridge for later.
Bring your salmon fillets to room temperature. Preheat a skillet on medium-low heat. Coat the salmon fillets evenly with olive oil and then season with salt. Drizzle olive oil into the skillet. Place fillets (skin side down if applicable) into the preheated pan. Cook the salmon for approximately 8 minutes, or until the translucent orange color turns into an opaque pink. DO NOT FLIP! It is important to leave the salmon on one side to prevent dryness and falling apart! If you were to cook this salmon on a grill, you would preheat the grill on medium, brush oil on the grates, place fillets skin side down, cook approximately 8 minutes, and then flip cooking the other side for approximately 2 minutes.
Remove the fillets from the skillet when fully cooked. Top with the room temperature butter mixture and watch as the hot salmon melts the butter, creating a sauce of sorts. Serve your salmon immediately, maybe with a side of rice or pasta? I also sliced up a few lemon wedges to garnish the plate and add as needed. One of the worst tastes in my opinion, is overcooked salmon, so be sure to keep an eye on the color of the fish and the time as you are cooking it to prevent overcooking and dryness. I personally loveeeeee this recipe and I really think you will too, so give it a shot and enjoy. 🙂
the college foodie guide 