This month I was assigned to Heather's blog, It's Yummy to My Tummy. I was so tempted to make her Funnel Cakes, because it's summer and all I can think about is festivals and state fairs with funnel cakes. I also want to try her Cilantro Lime Chicken BLAT Sandwich and I plan to soon ... mmm looks like the perfect summer dinner. Also intrigued by her Strawberry Cream Cheese Sugar Cookies... loving the use of strawberry cream cheese in these!
But I've been diggin salmon lately and went the healthier route than usual lol. I love lemon and fish but add garlic and that perfect dill flavor, and I'm sold. We didn't grill ours, but instead pan-seared them. Whether you grill, pan-sear, or bake it, it's sure to please.
Can't believe I'm saying this, but I officially like salmon. Like, love salmon. Never thought those words would come from a steak n potatoes lovin kinda gurl like me :)
Thanks for the delicious recipe, Heather, and confirming my newfound love of salmon!
Garlic Lemon Dill Salmon
adapted from It's Yummy to My Tummy
- four 6-8 ounce salmon fillets (with skin on)
- juice from 1/2 of a lemon
- 3 teaspoon fresh dill
- 2 teaspoon minced garlic
- 1 teaspoon lemon pepper seasoning
- 4 tablespoons butter, melted
- salt and pepper, for seasoning
- 1 tablespoon butter
In a bowl, add melted butter, lemon juice, dill, garlic, and seasonings together. Mix well. Brush on the top of the salmon fillets.
Preheat skillet, add 1 tablespoon butter. Place salmon fillets, skin side down, in the skillet. Do not turn the salmon fillets until they are almost done, at least 5 minutes or until they start to look more opaque. The result will be a crispy skin. That last flip of the salmon only lasts for a few seconds, as you want it on long enough just enough to give a nice sear on top.
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Peace, and bacon grease!