Recipes
Garlic Butter Baked
Garlic butter smothered salmon is a given. It’s possibly one of the most amazing, delicious ways to eat a juicy piece of salmon and gets cooked twice a week in this house. It’s been a while since we gave you salmon and it’s time. Normally you may opt for pan seared salmon for a guaranteed crisp exterior with a fork tender interior.
Pan Fry
All fish can be pan-fried, but some white fish can be a touch delicate, making the darling of this method round, oily fish such as mackerel, tuna, and of course, salmon. The fat of these fish is distributed through the flesh, making them less delicate and giving them their distinct flavor. By far, the best piece is a thick piece of fillet (cut from the middle), but if you don’t mind bone, then a steak also works well.
Buttermilk Poached
Poaching is a gentle, hands-off cooking method that’s perfect for anyone who’s nervous about cooking fish at home. You simply bring a liquid to a simmer and cook your fish in it until opaque. The old-school technique is practically foolproof because the liquid never comes to a full boil, so your fish isn’t likely to overcook or dry out — even if it’s left in the poaching liquid for a bit too long.
Crispy Skin Lemon Garlic Butter
This quick and easy seafood recipe is lightly seasoned with lemon juice, olive oil, garlic and parsley and cooked in ghee. It’s also Whole 30 and Keto-diet approved. The key is not to move the salmon after you add it to the skillet to really crisp the skin. Serve with spiced cauliflower rice, mashed root vegetables or on top of a salad for a healthy, filling lunch or dinner that’s packed with protein and omega-3s.
Honey Garlic
This quick and easy seafood recipe is lightly seasoned with lemon juice, olive oil, garlic and parsley and cooked in ghee. It’s also Whole 30 and Keto-diet approved. The key is not to move the salmon after you add it to the skillet to really crisp the skin. Serve with spiced cauliflower rice, mashed root vegetables or on top of a salad for a healthy, filling lunch or dinner that’s packed with protein and omega-3s.
Sous Vide
Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and using a sous vide immersion circulator will guarantee perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.
