2 6-8 oz fillets of salmon
2 Tbsp butter or oil of choice
Herbs (Dill, Thyme, Rosemary or Sage / or a combination)
Pepper and salt
- Preheat pan on medium heat, and turn on the broiler on high . It's best to use a fry pan with a metal handle because you'll be using the oven too.
- Add butter or oil to pan. Allow to melt. (If it smokes or burns, it's a little too hot. Turn the heat down a touch and wait a couple of minutes)
- Add the juice from half a lemon. Stir.
- Add your herbs. For mine, I just used dill. Stir for a minute or two.
- Sprinkle salt and pepper on your salmon.
- Place salmon in pan, skin side down. You want to keep the liquid on one side of the pan and the salmon on the other. So it helps to tilt the pan up a bit, let the liquid run to the side, then add the salmon to the dry portion of the pan.
- Let salmon skin crisp for 3-5 minutes while you consistently baste it with the liquid. A spoon works great for basting.
- Using a spatula to hold the salmon to the pan, and pour off the liquid and save it.
- Put the pan in the oven and broil the salmon on high for another 3-5 minutes.
- When finished, pour the liquid back on the salmon and serve.
Once you've tried it, we'd love to hear your feedback on this recipe.
Did you find a way to make it even better? Do you have any questions? Leave your comment below.