Even though Christmas is over, we all still have a little time left to celebrate friends and family. (Our family especially has reason to celebrate since I became a Great Aunt to beautiful baby girl.) But let’s be honest, by the time we all get through the hustle and bustle of Christmas we all want to be a little more relaxed to ring in the new year. That means celebratory meals can and should be a lot easier on the cook. That’s why I love the simplicity of salmon.
Salmon is so easy to cook and even easier to add flavor to. Farm raised salmon is okay, but if you can swing a wild salmon filet you will be much happier. I like to get a whole filet and cook it all at once. This makes it harder to overcook and keeps the fish nice and juicy. The skin isn’t needed for this dish. It won’t be getting nice and crispy, so I see no reason to pay for the extra weight. After that you can season it up with just about anything. This recipe is totally decadent with a healthy dose of butter. The fresh dill and lemon keeps it from getting too heavy and the Aleppo pepper (if you can find it) gives it a little hum of heat. The best part is this dish takes about 30 minutes from start to finish and that includes your prep time. Serve it up with some roasted potatoes and roasted asparagus and you’ve got a meal fit for any celebration.
Happy New Year, y’all!
- 2 pound salmon fillet skinned
- ¼ cup butter melted
- 2 cloves garlic minced
- 1 Tablespoon fresh dill
- 1 teaspoon lemon juice
- ½ teaspoon Aleppo pepper or red pepper flakes optional
- ½ teaspoon kosher salt
- 1 lemon sliced
- Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil and place your salmon fillet on top. Stir the melted butter and remaining ingredients except the lemon slices together and pour over the salmon evenly. Place lemon slices on top. Bake in the preheated oven for 20-30 minutes or until the salmon flakes easily.
I was delicious! I made it exactly as written. I grow dill for pickles and had it on hand as well. Perfect. Thank you!