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Lemon Dill Butter Salmon

Lemon Dill Butter Salmon

Costco had a great sale on wild caught salmon, which they hardly offer unless there’s a holiday coming up, such as Father’s day. Wild caught salmon has a light, subtle flavor because it is not as fatty as farm raised salmon.

Farm raised salmon is marbled with more fat because they are raised in a confined area. They are the ocean’s couch potatoes, whereas wild salmon are the ocean’s cross fit athletes, always swimming against the current.

I used a mixture of lemon juice, fresh dill and butter which imparts a rich but delicate flavor to balance the lean salmon fillets. This is also gently baked in the oven at 325 for 16 minutes, and the result is tender, flaky but not dry salmon, as the butter keeps the fish moist.

I really hate using the word ‘moist’. It just bothers me, yet after perusing through the thesaurus I couldn’t find a suitable synonym. So, yes, moist moist moist.

For the record, my three most hated words in the history of the English language are as follows: moist, luscious, and unctuous.

Moving on…

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I love Kerrygold butter. If you haven’t tried it yet, please do. You’ll never want to go back to regular butter again. Tasting this is like tasting butter for the first time in your life. You’ll wonder how you’ve been going through life eating the bland, tasteless light yellow stuff they call butter before you discovered this. It’s so much richer and, well, buttery for lack of a better word (I really have a way with words this morning). It works especially well for baked goods and desserts, as most people will tell you they can taste the difference vs. using ordinary butter.

Scroll down to the end of the post for the printable recipe.

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Lemon Dill Butter Salmon

Ingredients:

  • 4 pieces of 4 oz. salmon
  • 2 Tbsp. fresh chopped dill (reserve a few sprigs for garnish)
  • 1 lemon, 1/2 juiced and 1/2 sliced
  • 1/4 cup butter
  • 1/4 salt

Instructions:

  1. Preheat oven to 325 degrees. If you are buying a large salmon fillet, cut them to roughly 4 oz. steaks so they all cook consistently in the oven.
  2. In a bowl, combine butter, chopped dill and salt.
  3. Drizzle the lemon juice onto fillets, then smear the butter mixture on top of each piece. Place one lemon slice on each fillet, and bake uncovered for 16 minutes. Garnish with extra dill and serve with rice and roasted brussels sprouts.

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Instructions with photos:

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Preheat oven to 325 degrees. If you are buying a large salmon fillet, cut them to roughly 4 oz. steaks so they all cook consistently in the oven.

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In a bowl, combine butter, chopped dill and salt.

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Drizzle the lemon juice onto fillets, then smear the butter mixture on top of each piece.

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Place one lemon slice on each filet, and bake uncovered for 16 minutes.

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Garnish with extra dill and serve with rice and roasted brussels sprouts.

And by the way, if you are ever wondering what that white stuff is that comes out of the salmon after the cooking process, it is albumin. Totally safe and normal, but click the link to see how you can prevent the albumin from coming out of your salmon as you cook it.

Lemon Dill Butter Salmon

June 19, 2017
: 4
: Easy

I used a mixture of lemon juice, fresh dill and butter which imparts a rich but delicate flavor to balance the lean salmon meat.

By:

Ingredients
  • 4 pieces of 4 oz. salmon
  • 2 Tbsp. fresh chopped dill (reserve a few sprigs for garnish)
  • 1 lemon, 1/2 juiced and 1/2 sliced
  • 1/4 cup butter
  • 1/4 salt
Directions
  • Step 1 Preheat oven to 325 degrees. If you are buying a large salmon fillet, cut them to roughly 4 oz. steaks so they all cook consistently in the oven.
  • Step 2 In a bowl, combine butter, chopped dill and salt.
  • Step 3 Drizzle the lemon juice onto fillets, then smear the butter mixture on top of each piece. Place one lemon slice on each fillet, and bake uncovered for 16 minutes. Garnish with extra dill and serve with rice and roasted Brussels sprouts (recipe on my site).


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