Lemon-garlic-dill browned-butter salmon! Is that a lot to say? It’ll be worth it when you discover how much delicious flavor goes with such a long name. But the recipe couldn’t be easier!
The featured photos are Fulton Fish Market’s center cut salmon portions. Center cut portions are thick and uniform which cooks evenly and produces a wonderfully flaky and juicy result.
I have ordered from Fulton before but recently tried a wider variety and the quality and shipping are just top notch; this is coming as an objective review from a user. Although Fulton offers subscribe & save programs, there are no required subscriptions and I’ve always just ordered boxes here and there. They come incredibly well packed and with ample dry ice.
When you create an account, just enter the code HELLO15 for 15% off your first order!
Fulton Fish Market sources their fish & seafood from only the best and most sustainable sources. I typically eat wild salmon, but I’ll partake of farmed at restaurants or when it’s clearly a high quality. These are farmed salmon from the acclaimed Faroe Islands. Faroe Island salmon is known for its bright, pearly pink flesh; this is the one they say is like “buttah.” This is high-end salmon in the restaurant industry because of the quality and ideal conditions it is grown in, including:
- Cold, clean, oxygen-rich seawater
- Cool, steady sea temperatures
- Strong currents
- Accessible fjords
I just love the flavor combos here and had been craving this particular preparation of pan-cooked salmon for quite a while!
Serves:
This recipe is for two filets (5 oz. ea.); you may double the ingredients to cook 4-6 filets.
Equipment:
- Paper towels
- Measuring spoons
- Garlic press (optional) or knife & cutting board
- Citrus juice press (recommended)
- Medium frying pan
- Meat thermometer (recommended) – 145F target temp
Ingredients:
- 2 filets salmon
- 1 tsp avocado oil (or other neutral oil)
- 1.5 TBSP salted butter
- 2 TBSP chopped fresh dill
- 1-2 cloves garlic, minced
- Coarse salt (to taste)
- Garnish: lemon wedges, rounds, and/or fresh chopped dill
Directions:
1.) Pat dry the fish well and then salt on all sides about 30-45 minutes before cooking. Cover with Saran and place in refrigerator.
2.) Heat the pan over high heat. Slightly reduce and add the avocado oil. Allow to get hot and then add the salmon, skin side down. Allow to cook until golden and slightly charred, around 3 minutes. When the salmon releases easily from the pan, that means it is ready to turn (you can go a little longer for a crispier skin if desired).
3.) Flip the salmon and allow to cook another 2 minutes. (If using center cut portions, also cook the sides about 30-45 seconds each.) The heat can be high enough to give some golden edges, but monitor not to overcook.
4.) Reduce the heat to medium-low and move the fish off to the side of the pan, away from the hottest part of the pan.
5.) Away from the fish, add the lemon juice to the pan to deglaze it (scrape the bottom with the spatula). Then quickly add the butter, dill and garlic to the lemon juice and carefully mix them. Continue cooking and stirring the mixture until the butter is slightly browned. Quickly move the salmon (flesh side still down) into the lemon-butter mix and allow it to cook for about 30 seconds. Then transfer the salmon to a plate, skin side down. (The internal temperature is perfect when it hits 145F.)
5.) Use a spoon to cover each filet with around a couple teaspoons of the lemon-butter mixture. Garnish with some fresh dill and/or lemon slices.
Notes: The salmon skin will be nice and crunchy too but will easily come off if preferred without.
