So, for a while now, I've been searching for and trying my hand at creating the perfect salmon! As in the buttery, flaky, melt-in-your-mouth kind that you'd find at an amazing gastronomic restaurant. Well --- After plenty of failed attempts (and lots of dry, not-buttery-at-all salmon meals) I've finally done it!
I've also since made this dish at least 5 times because I can't get enough of it! We've all heard about the benefits of salmon, particularly it's high omega-3 content, but put bluntly, a lot of people really hate the fish-y part of the fish and therefore miss out on all the amazing nutrients salmon has to offer. In true infomercial style, "Well not any more!" I'm willing to bet good money that after trying this recipe, you'll be a salmon lover too. In fact, it's so good, I didn't need any lemon to drown out that fishy taste, but a squeeze or two certainly wouldn't hurt to bring out the flavors of the dill.
This salmon recipe calls for a nice golden sear that creates a crunchy, buttery crust topped with fresh dill and sizzling garlic. But, the best part is.... It literally takes 10 minutes start to finish. I paired mine with whipped cauliflower "mashed potatoes" and steamed green beans, but in the spirit of fall, I'm betting it would also go nicely with a butternut squash and a Brussels - Whatever your little heart desires! :)
2 6-8 oz. salmon filets
1/4 cup butter
2-3 garlic cloves, minced
Fresh dill, to taste (I probably chopped up 2 tbsp)
Salt and pepper, just a pinch
1/4 tsp garlic powder
Preheat oven to 400. In a medium sized cast iron skillet, add butter, garlic, salt, and pepper and begin to melt. When the butter begins to crackle, add the salmon (face down, skin up) and sear for 2-3 minutes depending on thickness of filets. After 2 minutes, transfer entire skillet into the oven for another 2 minutes. At the 2 minute mark, pull the oven rack out and flip the salmon so that the skin is facing down. Add fresh chopped dill and sprinkle garlic powder evenly over both pieces. Optional: Take a spoon or basting brush and baste each piece with the buttery juices in the bottom of the pan. Put back in the oven for 2-3 minutes or until it will flake off easily. Be careful not to overcook the fish. It will continue cooking after you pull it out of the oven, so even if it's a bit rare, it should be nicely done by the time you're ready to serve. Salmon is much better rare than dry in my opinion and it also helps to preserve the healthy fats by not cooking them to death! :)