My whole family (all two of them) like this one very much. The final outcome, however, varies dramatically if I deviate from the recipe AT ALL. So... well, be careful.
2 pounds of salmon fillet, with skin, maximum of 1.25 inch thick at most
3 tablespoons melted butter, "I Can't Believe It's Not Butter", or equivalent vegetable oil percentage (margarine does NOT work)
1 tablespoon dried dill
1/4 tablespoon sea salt, salt, or salt substitute
1/4 tablespoon pepper (fresh cracked, if possible)
(note to self: the sea salt + pepper mill with dried lemon in it works awesome for the salt and pepper requirement)
Lightly grease a baking pan. Place fillet(s) skin side down on pan, turning the thin edge under the fillet. Sprinkle evenly with salt and pepper.
Stir dill into melted butter and spoon (or brush) over the fillet(s), coating all sides well.
Set oven to low broil (or just broil, if you don't have a low/hi setting). Place pan of fish on middle rack, or on second-highest rack in a 5-rack model. Cook for 12 to 20 minutes or until center of thickest length of fillet is cooked through. Alternately, cook at low heat for 5 minutes, raise temperature to high for 4 minutes, then reduce back to low for an additional 7 minutes.
Types of fish that have worked best for this recipe include fresh Atlantic and Canadian farmed Atlantic. For some reason, the Coho and Keta fillets were not very good. :( Still not sure about Steelhead.
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