Garlic Butter Baked Salmon
Happy Friday Eve, Belles & Beaus!
I’m back with another recipe this week that I think you might enjoy. This is one of the many Pinterest recipes that I’ve pinned since getting a Pinterest account. But it’s the only one that I can say I’ve tried that isn’t a craft. I was dating Ghost Boy – I will eventually open up about that here fully in my “How Not To Date A Southern Belle” series – and we were wanting something healthy but still extremely tasty. The key part of this was that we didn’t want to go out to eat.
So I took to Pinterest and discovered this recipe, which I’ve linked you directly to in the recipe. We tried it and I officially fell in love. This is an easy go to when you’re super hungry and want a little seafood in your life. You can do this with small fillet cuts of salmon or follow the recipe and get the recommended salmon size. I promise I’ll add a photo the next time I make it – which might be this next weekend when I go home.
I love to get fingerling potatoes and do them with garlic along with other herbs. Mom started doing this and I love to roast them in the oven and include them with the piece of fish. It’s one of my favorite spring/summer recipes!
What’s your favorite salmon or fish recipe?
Bon Appétit!
Trula Marie
[recipe title=”Garlic Butter Baked Salmon” servings=”3-4″ time=”25mins” difficulty=”easy” image=”” description=”A delicious meal for all year around.”]
You can do this same recipe with a smaller piece of salmon. I usually buy the big packs at Wal*Mart and let them thaw 24 hours before I plan on cooking it in the fridge. Make sure to drain it completely though. If in a rush, you can fill a bowl with hot water and thaw it.
I don’t use the parsley for garnish – though I’ve considered switching it for chives. And I don’t use garlic cloves currently but instead garlic powder. You can use less than I recommend, but I love garlic so…. Yeah.
As for the lemon juice, I prefer to just buy the big bottle and use it. It’s not the same as fresh lemon juice but it’s okay when you’re in a crunch.
[recipe-notes]
Credit: Little Spice Jar
[/recipe-notes] [recipe-ingredients]
– 1 ¼ pound sockeye or coho salmon (preferably wild caught)*
– 2 tablespoons lemon juice
– 2 cloves garlic, minced OR 1 teaspoon of garlic powder
– 2 tablespoons cold butter, cubed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon Italian seasoning
– 1/4 teaspoon red pepper flakes
– 1 tablespoon chopped parsley, for garnishing (optional)
[/recipe-ingredients] [recipe-directions]
1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
2. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
3. Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
4. Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley (optional).
[/recipe-directions]
[/recipe]
