It’s been a rather unusually cold winter in LA. Until it warms up (fingers crossed that it’s as soon as next month), I’ve been finding myself making comforting holiday-like food even though it’s February. My family likes to have seafood over the holidays, and that includes salmon. Here are my current two go-to ways I like to prepare it.
These steps make enough for two people.
BBQ cut salmon filets (I’ve been using the ones from the Trader Joe’s refrigerated section)
Salt & pepper for seasoning
Take the salmon filets out of the refrigerator at least 15 minutes before cooking them
Press down on them with paper towels to try to get as much of the moisture out as possible
One the side, place your pan on the heat with olive oil
Season the filets with salt and pepper, skin side down
Test if the pan is hot enough with a drop of water. If it sizzles, it’s ready.
Place the salmon filets skin side down on the pan and leave it for 7 – 8 minutes. Time will vary depending on how thick your filets are, but 7 – 8 is usually the sweet spot for the Trader Joe’s ones.
Flip and cook for another 2 minutes.
Your salmon will have a flaky skin crust, while the meat will be so silky soft, you can cut into it with a fork.
1 lb salmon filet, preferably from the fresh seafood section at your grocery store
two cloves of garlic
1/4 cup of chopped parsley
1.5 – 2 tbsp of melted butter
Preheat the oven to 375 degrees
Pat down the salmon filet so that it is dry
Place the salmon filet on a foil lined sheet pan or baking dish. Make sure there is enough foil to fully cover your filet before you put it in the oven.
Mince two cloves of garlic
Finely chop about 1/4 cup of fresh parsley
Melt the butter and stir in the minced garlic
Pour butter garlic mixture over the filet to completely cover
Top with chopped parsley
Cover the salmon filet in foil and bake for 18 minutes
Your salmon will come out so tender, you can scrape the meat off with a spoon. Serve with the foil so that cleanup is super easy.