COOKING AT HOME: So Easy Salmon

For a long time now I've been cooking Salmon on a cast iron skillet, searing it on high heat and then sticking it in the oven for an addition 15-20 minutes to fully cook through. It was okay, some might even say they like it, but what I found was the flavor was lacking, it tasted of salmon and not much else. While I initially began cooking salmon filets this way because I wanted crisp skin and the bite to the flesh, eventually I noticed the salmon felt a little dry in the mouth. I began to crave a moist salmon that had flavors other than salmon-flavor. The added bonus was that it was ALSO much simpler to make!

In a nutshell, I forego the crisped skin for a more moist and flavorful salmon. If this sounds like something you want read on.

What you need...

4 Salmon filets (about 2 1/2 fingers wide)

3 tablespoons of butter, melted

Juice of 1 lemon wedge (Optional)

2-3 Cloves of garlic, pressed (or minced)

Salt & Pepper to taste

Enough olive oil to coat salmon skin.

Parsley or dill, chopped (optional garnish)

What you do...

1. Preheat oven to 375 degrees

2. Combine melted butter, pressed garlic, and lemon juice (optional) into a small bowl.

3. Pat dry with paper towel the salmon filets.

4. Spread olive oil on the skin side and lightly salt it. Set it on a baking tray, flesh-side facing up.

5. Brush the butter/garlic mixture onto the tops of the salmon

6. Sprinkle salt and pepper to taste.

7. Bake in preheated oven for 15 minutes.

* Serve with fresh parsley or dill sprinkled ontop.