I love salmon. I know this is not an opinion shared by many people and most people think it is a boring fish but I totally disagree. It all comes down to how you prepare it. I my mind, it is kind of like the boneless skinless chicken breast of the fish world. Yes, salmon with no seasoning that was just stuck under the broiler for a few minutes and served isn’t very interesting. Anything that you treat that way will be bland! You need to be creative and make it into something wonderful.
Here is the deal with salmon. It is crazy easy to cook and, if you do it right, comes out tasting wonderful. It is also pretty easy to come by. Most grocery stores will always have fresh salmon so you don’t have to go to a million stores just to hunt down your dinner ingredients. Get creative with your seasoning and it can fit a million kinds of cuisines. It can be a Scandinavian dish or a Mediterranean dish or a Cajun dish with just a few changes.
This version is topped with a Cilantro Lime Butter and baked in foil in the oven. Super simple, super flavorful. I like to make extra butter and use it on pretty much everything. It is a great way to brighten up steamed or sauteed veggies. I also like toss potatoes in it before roasting. Really, you can do anything you would with plain butter and have it come out totally different (and improved)! Change up the spices or herbs in the butter to match your mood and what you have in the kitchen. I try never to make it the exact same way twice.
Happy munching! ~ Molly
Salmon with Cilantro Lime Butter
- 1 fillet sockeye salmon
- ⅓ stick butter, softened
- 1 lime, juice & zest
- ¼ cup cilantro, chopped
- ¼ cup scallions, chopped
- 2 chili peppers, finely chopped
- ¼ tsp ground cumin
- salt & pepper, to taste
- Preheat oven to 400* F
- Mix cilantro, scallions, chillies, lime zest, and cumin with the butter; stir in lime juice; season with salt and pepper
- Place salmon on a sheet of aluminum foil; spread butter evenly over the fish
- Seal foil with fish inside; bake 15-20 minutes, depending on the size of your fillet