- 1 whole, WILD CAUGHT, salmon filet
- 1 stick salted butter, melted
- 3 lemons
- 2 cloves garlic
- 1 /2 cup fresh dill
- drizzle of olive oil
- salt and pepper to taste
First and foremost, you have to buy good salmon. It must be wild caught. There is no other option. The meat should be red, not peachy. The white lines should be barely there. Thick white lines equal a higher fat content and is a red flag to poorly farmed salmon. It’s not good for you. It will also have that “fishy” flavor that so many people dislike. Wild caught salmon will not taste “fishy”.
Actual Cooking Directions
Rinse the filet and pat dry with paper towels. Place on a baking sheet lined with parchment paper and drizzled with olive oil. Chop garlic and dill, zest three lemons and juice two, add salt and pepper to taste, and whisk into melted butter. Pour half of the butter mixture evenly over the salmon.
DO NOT PREHEAT YOUR OVEN. Place the salmon in a COLD oven. Turn it on to 400 and bake for 20-22 minutes. Remove from the oven and pour the remaining butter mixture on top. Serve immediately.
Wine Pairing Suggestion
Girard Chardonnay 2018
***Serves 5 people…who all wished there was more. Thanks to Elliot, David, Emma, and Cale for joining me for dinner! They’re great taste testers and brought the best sides!