Salmon with Lemon Butter Sauce
OMG!!!!! This dish is so light on the stomach and it’s finger licking good. What’s better than juicy salmon fillets, with crispy skin, topped with some tasty finger licking good lemon butter sauce?? This would give anyone with functioning taste buds a major foodgasm so be warned…. This dish is good enough to make you loose your mind. I have never felt so complete after eating a meal! Guys you have got to give this recipe a shot… I feel really bad for those who can’t eat fish or seafood… because they are missing out on what’s it’s like to be in heaven on earth hahaha. You’re going to love this. Check out the recipe below!
1. To begint his recipe you’re going to get a big bowl of cool water. Add 1 tbs of salt to the water to create a salt water solution. Sit your frozen salmon in the salt water solution until it unthaws. Once your salmon unthaw, rinse them really well and pat both sides of the salmon dry with a paper towel.
2. Next you’re going to rub both sides of the salmon with 2 tsp of olive oil. Afterwards, rub both sides of the salmon with the salt and pepper.
3. Now you’re going to move over to the stove and place your skillet over high heat. We don’t want to slow cook our salmon! Cooking it quickly helps to retains it juiciness. Slow cooking the salmon will dry it out and fish cooks rather quickly anyway so it’s totally unnecessary to slow cook this.
4. Add your salmon to the skillet meat side down.
5. You’re only going to cook the salmon until all the meathas changed in color. The meat on the sides of the salmon will change from pink to a badge like color as you can see in the photos above. Another way to check for doneness is to stick a thermometer into the thickest part of the salmon. When the thermometer gives you an internal temperature of 140 your salmon is DONE! I cooked them for about 4 to 5 minutes on each side. The cooking time will vary slightly depending on how thick your salmon is.
6. Once the salmon is done, sit it aside on a paper toweled plate to drain the excess oil. Rinse the remnants from out the skillet and place the skillet over Medium heat this time.
7. Add your lemon juice, parsley flakes, minced garlic, and butter to the skillet. Let it all simmer for about 40 seconds to 1 minute. Make sure the butter is nearly frozen when you add it to the skillet. I like it frozen because it melts slower leaving you with a thicker sauce texture. After about 40 seconds to 1 minute cut the fire off. The heat from the skillet will finish melting the butter. Just stir the butter around the skillet until its fully melted, then pour the lemon butter sauce over the salmon fillets. Enjoy! I know I did!
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