1 ¼ pound sockeye or coho salmon (preferably wild caught)*
2 tablespoons EACH: lemon juice AND cold butter, cubed
cold butter, cubed
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon EACH: Italian seasoning, red pepper flakes AND black pepper
1 tablespoon chopped parsley, for garnishing (optional)
PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
SAUCE: 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, add the Italian seasoning, red pepper flakes, salt and pepper. Then, remove sauce from stove.
BAKE: 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. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until mostly firm to the touch. 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. Serve immediately.
Taken from littlespicejar.com
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