- Two 5 oz salmon fillets
- 1 tbsp canola oil
- Salt and pepper, to taste
- 2 tbsp Epicurean Organic Roasted Garlic & Herb butter
- 1/2 lemon
If salmon isn’t a favorite dish in your home, it’s worth a second look. Kids often like salmon, and it’s a healthful option, too—full of those omega-3s! Salmon is an easy protein to cook and pairs so well with so many things, especially when you finish it with Epicurean Organic Roasted Garlic & Herb butter, an Epicurean Butter best seller.
Try alongside a gently sautéed asparagus, broccoli, or vegetable medley. The only thing left is a glass of nicely chilled pinot gris, and your meal is complete.
Of course, you don’t need to cook your salmon in an iron skillet or even in the oven for that matter. Fish is versatile and can be cooked on the grill, stovetop, and even in the microwave.
We prefer the iron-skillet-in-the-oven method because it cooks fast and produces a flaky, moist salmon. Because you are placing the fish in a warm pan, the cooking time for this recipe is shorter than what you might see elsewhere. Because oven temperatures vary and because fish can easily dry out, it’s always best to keep a close eye on your salmon and remove it when the fillets are no longer transparent. You want a flaky, opaque salmon throughout.