Saturday, May 31, 2014
Skillet Roasted Wild Salmon w/ Lemon Garlic Herb Butter & Capers
Today I picked up some Copper River Wild Sockeye Salmon from Costco. I've been looking forward to having this for days now. It's my favorite kind of wild salmon. It is so simple to prepare and it doesn't take long to cook either. We had the last of our leftover Yellow Cheddar Squash Casserole that I made a few days ago to go along with our salmon. It was absolutely delicious.
I like to oven roast my salmon and usually do it on a baking sheet. This evening, I decided to use my 10-1/2 inch cast iron skillet to cook my salmon. I cut the long fillet into 2 pieces. I put a little olive oil in the bottom of my skillet and began heating it over medium-high heat. While the skillet was heating, I melted 2 tablespoons of Kerrygold's Garlic & Herb Butter in a small bowl (it has garlic and parsley in it) and then stirred in the juice of half of a lemon (a couple teaspoons).
I preheated my oven to 450 degrees F. When my skillet got hot, I placed the salmon in, skin side down, and let it cook for about 3 minutes to sear the bottom of the fillet. As it was cooking, I brushed the salmon with half of the lemon-butter mixture (pour or drizzle the butter over the fillets to brush on; don't dip the brush into the butter after it has made contact with the raw fish). I put the skillet into the 450 degree oven and reduced the temperature to 425 degrees. I roasted the salmon at 425 degrees for 12 to 15 minutes, (depending on the thickness of the fish). Remove from oven, add about 1 tablespoon of capers over top of the fish, if desired. Lightly cover with foil until ready to serve. Drizzle the remaining lemon herb butter over the salmon when serving. It is that simple! I snapped a few photos for you to see below. Enjoy!