Baked or Grilled Salmon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Salmon filet, with or without skin
3 T. butter
1 clove garlic, minced
2 T. capers
1 T. fresh dill removed from stems (or 1 tsp. dried)
1 T. fresh lemon juice
You can easily adjust the amount of sauce according to the amount of fish you're cooking.
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Directions: |
Directions:For Baked:
Preheat oven to 375º F. Line a baking sheet with non-stick foil. Rinse salmon filet and pat dry; lay it on the foil and set aside.
Place remaining ingredients in a small microwaveable bowl and microwave for about 15 seconds, until the butter is melted. Pour the butter mixture evenly over the salmon.
Bake for about 15 minutes and then test for doneness, salmon should easily flake with a fork. For best flavor and texture be careful not to overcook. A good rule of thumb is 10 minutes per inch of thickness.
Slide filet onto a serving plate or cut into individual pieces for serving. Garnish with additional capers and fresh dill. Serve with lemon wedges.
For Plank Grilled:
Preheat grill on high. Placed well soaked cedar plank on grill until it just begins to smoke.
Marinate the salmon in the butter sauce (reserving a few tablespoons for garnish) while waiting for the plank to start smoking, then carefully place the filet on the plank and close the grill lid for about 8 to 10 minutes. Serve it right on the plank or remove to a platter, garnished with reserved butter sauce. |
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Personal
Notes: |
Personal
Notes: I always used to have the skin removed (or do it myself) until one day at the fish counter in Sprouts when I asked the guy to remove the skin he said I should try it with the skin on; it retains more of the Omega 3 fatty acids when cooked. So I tried it -- turns out the salmon slides right off the skin very easily after cooking, plus it was more flavorful than cooked without the skin!
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