Lemon Herb Seared Salmon takes fresh salmon filets to a whole new level. Seared to golden brown perfection, the salmon is then basted with melted butter, vibrant fresh herbs and lemon slices. The result is a bright, full-flavored salmon dish ready to eat.
What Type of Salmon to Use
Nowadays, there are many different kinds of salmon to choose from when you’re at the grocery store. My highest recommendation: always go for the wild caught!! I know it is usually a little bit more pricey than the farm-raised, but, trust me, it is SO worth it. The flavor and quality is out of this world.
Sockeye, King or Soho salmon can be used for this recipe. When selecting filets, I always ask for the center-cut filets as they are usually the thickest and most even in size, they’re usually cut into about 4-5 oz portions.
If you’re in Lincoln, NE, head over to The Mercato for some of the BEST salmon to purchase in town! We seriously can’t get enough of it.
Recipe Ingredients Needed
As always, I like to keep the ingredient list simple, yet delicious. Here’s what you will need to bring this recipe to life in your own kitchen:
- Salt and pepper
- Extra virgin olive oil
- Fresh parsley
As the recipe title states: Lemon Herb Seared Salmon – the salmon is seared on the stovetop.
Searing the salmon is preferred as you are able to baste it with the butter, herbs and lemon. But, there are other options as well if desired. Let’s dive into them quick:
- Seared/Stovetop – the preferred method for this particular recipe as it can easily be basted with the lemon, herbs and butter.
- Oven – if cooking in the oven (a whole filet can be used this way), the cooking process will need to be adjusted a bit. Rub the filet down with the oil, salt and pepper and bake on a lined baking sheet at 400 degrees for about 5 minutes. Mix together the melted butter and parsley, baste the filet with it and then arrange the lemon slices over the top. Continue cooking until the filet is cooked through.
- Grill – essentially the same guidelines as if it was being cooked in the oven. An indirect heat is advised as salmon can burn easily on the grill. Wrap the filet(s) in foil with the lemon slices and herb butter and let them do their thing on the grill until done!
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