Dreamy Frying Pan Baked Salmon
I went shopping for one thing. Just one thing! $38.73 later, I walked out without the thing I went for but with some lovely wild salmon filets. Not normally a big Salmon guy, I really couldn’t explain what made me buy them but the next thing I know, I am trying to figure out how to cook them in my sleep. Yep, dreaming about them. At some level that is just sad, but true. I mean really, who dreams up a compound butter recipe!!! It just ain’t natural I tell you!
Anyway this what sounded great in my dreams. Feeds four.
4 nice sized 3/4 – 1 inch thick bright orange salmon fillets, skin on one side
2 Tablespoons of olive or other vegetable oil
1 cup of brown sugar
1 stick softened unsalted butter
2 teaspoons dill
2 teaspoons lime zest (2 limes worth anyway)
Juice from 2 limes
I lime cut into wedges for serving
- Wash and dry Salmon filets
- Place your best iron skillet in a 425 degree oven
- Combine butter, dill 1/2 the lime zest and juice in a mixing bowl
- Spoon butter mixture on to a piece of plastic wrap and form into a log. Place in butter log fridge for at least 2 hours before serving or freezer till hard. After hardened, slice into medallions and serve on top of your salmon.
- In a separate bowl combine brown sugar, remaining lime zest and juice
- Place each salmon fillet skin side down and cover/pack completely with brown sugar mix
- Remove hot skillet from oven and add oil to pan
- Place salmon in skillet and return to the oven. Reduce heat to 350 degrees.
- Bake Salmon for about 10-12 minutes or so. The brown sugar should be caramelized and the Salmon should be flakey with a fork before removing from oven.
- Serve immediately with the butter medallions and lime wedges on the side. Add a fresh green veggie and perhaps some jasmine rice and you should have a nice dinner.