With these two recipes, it’s easy to try to incorporate more fish into your weekday diet. We’ve experimented with lots of different ways and found that, when fish is involved, we’re always looking for something with easy clean up.
Salmon Cooked on Salt
Spread a layer of kosher salt into the bottom of a heavy skillet. (We like to use cast iron.) Heat it over medium-high heat for about five minutes. On a paper towel, pat your salmon fillet dry and sprinkle with salt and pepper. Lay it skin side down on the salt. Cover with a lid and cook for ten minutes. Leaving the lid on, remove the pan from the heat and let it stand about 2 minutes. Skin should easily remove for serving.
Salmon Roasted in Butter
Preheat your oven to 500F. Pat your fillet dry and sprinkle with salt and pepper. If your fillet is larger than one pound, cut it into two pieces. Mix 2 tbls. melted butter, 2 tbls. olive oil, and 1/2 tsp. salt. (This amount accommodates about a pound of salmon. Adjust the amount according to your preference.) Drizzle half the butter mixture in the bottom of a shallow glass dish. Place the fish in the pan, skin side up. Pour the rest of the butter mixture over the fish. Roast for five minutes. Flip fish. Roast for five minutes more. Serve with the pan juices and some chopped fresh herbs, if you like.