An Easy and Delicious Weeknight Salmon Recipe

I was never a big salmon fan, but as I’ve grown older, I’ve actually really started to develop a serious affinity for this fish and all of its deliciousness. My favorite way to eat the pink meat is in its most pure form: Sashimi. But it’s not every day, or every month for that matter, that we get to indulge in a meal out at a high-quality Japanese restaurant.

So recently, with the amazing prices on salmon at our local HEB grocery store, I’ve decided to take advantage and discover new ways of prepping it, and have developed a delicious, fool proof way to cook it quickly for a weeknight supper.

I’ve made this recipe now three times, and each time the fish came out tender, flaky, and packed with flavor. My boys love it and so do I, and when I serve it, we’re all sure to have happy plates.

 What’s YOUR favorite way to make salmon?

Easy Weeknight Salmon 2014-07-28 11:47:23 Flavor packed and easy to make, this salmon recipe will have you screaming for more! Write a review Save Recipe Print Ingredients

1. Salmon 4-5 oz. portions
2. 3 cloves of fresh garlic, chopped
3. A few tbsp fresh dill, chopped + 1 sprig
4. Olive oil
5. Fresh cracked pepper
6. 1 lemon or lime
7. Zatarain's boil seasoning (or another boil seasoning)
8. 2 tbsp butter, unsalted
9. 4 oz. of white wine or beer of choice (optional)

Instructions

1. Rinse your salmon and pat dry.
2. Brush some olive oil over the fish. Add the pepper, boil seasoning, dill and garlic. Squeeze the lime/lemon over the fish Let sit as long as you'd like, but if you're planning on making it a few hours from this point, cover it with plastic wrap and stick it in the fridge.
3. When you're ready to cook, get a pan nice and hot with some olive oil in it.
4. Put the salmon in skin side down in the pan, and listen for that wonderful sizzle.
5. Resist the temptation to mess with it. What you need to do now is just leave it alone. Cook on Medium-High heat for about 7 minutes. Add the butter (and the wine or beer) to the pan at this point, and let it melt. Turn heat down a little bit, and cover. I also like adding in a fresh sprig of dill to the pan at this time, as it tends to add a nice brightness to the juice that you'll baste the salmon every minute or two with.
6. Every few minutes, tilt the pan sideways and scoop some of the juice into a spoon and baste each filet with it. This will ensure a moist filet!
7. Check the fish using a fork. Once the meat is opaque and a pale pink, you are done.
8. Enjoy!

By Katie Ogletree Slow Down and Savor http://www.slowdownandsavorblog.com/

And because I can’t help myself…