Are you ready to elevate your seafood game with a dish that's as simple as it is delicious? Dive into the world of culinary delight with our "Salmon Filets with Herb and Smoked Salt" recipe, where fresh ingredients come together to create a mouthwatering experience that will leave your taste buds dancing! In just 25 minutes, you can whip up a gourmet meal that not only looks stunning on the plate but also bursts with flavor. Whether you're hosting a dinner party or simply treating yourself to a weeknight feast, this recipe is sure to impress. Let’s get cooking and discover how easy it is to make restaurant-quality salmon right at home!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 2 servings
Ingredients
- 2 salmon filets
- 1 tbsp smoked salt
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 lemon, sliced
- Black pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 salmon filets, 1 tablespoon of smoked salt, 1 tablespoon of fresh dill (chopped), 1 tablespoon of olive oil, 1 lemon (sliced), and black pepper to taste.
- Preheat your oven to 400°F (200°C). This will ensure that the salmon cooks evenly and thoroughly.
- Rinse the salmon filets under cold water and pat them dry with paper towels. This helps to remove any excess moisture and allows for better seasoning adherence.
- In a small bowl, mix together the smoked salt and chopped dill. This will create a flavorful seasoning blend for the salmon.
- Place the salmon filets on a baking sheet lined with parchment paper or lightly greased with olive oil to prevent sticking.
- Drizzle 1 tablespoon of olive oil over the salmon filets, ensuring they are well-coated. This will help the seasoning stick and keep the fish moist during cooking.
- Sprinkle the smoked salt and dill mixture evenly over the top of each salmon filet, ensuring that each piece is well-seasoned.
- Season the filets with black pepper to taste. This will add an extra layer of flavor to the dish.
- Arrange the lemon slices on top of and around the salmon filets on the baking sheet. The lemon will infuse the fish with a bright, citrusy flavor as it cooks.
- Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the salmon from the oven and let it rest for a couple of minutes. This allows the juices to redistribute, resulting in a more flavorful dish.
- Serve the salmon filets warm, garnished with additional fresh dill if desired, alongside your choice of sides such as steamed vegetables or rice.
Tips
- Choose Fresh Salmon: The quality of your salmon can make a significant difference in the dish. Opt for fresh, high-quality salmon filets for the best flavor and texture.
- Preheat the Oven: Always preheat your oven to 400°F (200°C) before you start cooking. This ensures that the salmon cooks evenly and achieves that perfect flaky texture.
- Pat Dry for Better Seasoning: Rinsing and patting the salmon dry removes excess moisture, allowing the seasoning to adhere better and enhancing the overall flavor.
- Experiment with Herbs: While dill is a fantastic choice, feel free to experiment with other herbs like parsley, thyme, or tarragon for a unique twist.
- Don’t Skip the Lemon: The addition of lemon slices not only adds a bright flavor but also helps keep the salmon moist. For an extra zing, squeeze some fresh lemon juice over the filets before serving.
- Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Use a meat thermometer for the most accurate results.
- Rest Before Serving: Allow the salmon to rest for a couple of minutes after baking. This step helps the juices redistribute, ensuring every bite is succulent and flavorful.
- Pairing Suggestions: Serve your salmon with sides like steamed vegetables, quinoa, or a fresh salad to create a balanced and satisfying meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
