Easy Salmon Fillets with Herb Butter

4 servings

Pescatarian diet, American Searing, Grilling

Looking for a quick and delicious way to cook fish? This simple salmon recipe is your answer! Whether you prefer pan-searing with a final touch in the oven or grilling on a warm summer evening, these fillets cook up perfectly in minutes. A light marinade of lemon and olive oil,...

... along with a hint of fresh herbs (optional), enhances the natural flavor of the salmon. Finish with a pat of herb butter for a truly decadent touch. Serve with your favorite sides for a complete and satisfying meal.

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Tom Founder

September 23, 2024

20 min.
20 min.
1/5

Ingredients:

Salmon:

4 PCS of salmon fillets - skinless (total about 1 ½ LB *)
4 TBSP of Extra Virgin Olive Oil (adjust if needed)
Juice from 1 lemon
Optionally: ¼ cup of fresh herbs of your choice - finely chopped (or 1 TBSP of dried herbs)
salt
ground pepper - ideally freshly ground

For searing with finishing in the oven only:

2 TBSP of frying oil (any kind)
½ stick of butter (2 oz of butter - sliced into about 8 thick slices )

Final touch:

4 servings of herb butter (adjust if needed)
Pinch of salt
Pinch of ground pepper - ideally freshly ground

Recommended sauces:

Hollaindaise Sauce
mustard sauce

*You can use almost any kind of fish fillet. This recipe also works great with tilapia or catfish. On the other hand, cod is harder to prepare on a grill because it falls apart easily. If you’re going to use frozen fish, make sure it is fully defrosted before you start.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Plate
1x Silicone Brush
1x Lemon Squeezer (optional)
1x Large Fry Pan or Sauté Pan (12″ or more and ovenproof) (or grill)
1x Turner (or grill turner)
1x Cooking Spoon (for preparing on a pan or brush for spreading marinade during grilling)
1x Food Thermometer (probe)

Recipes

Best served with:

Twice-baked Potatoes

Herb Baguette

Creamy Mashed Potatoes

Or serve it as a sandwich.

Directions:

1. Fish preparation:

1.1.

Make sure that the fish fillets are properly rinsed under cold water .

1.2.

Place the fish fillets on a plate.

1.3.

Pour and sprinkle these ingredients on both sides of each fillet (each fish fillet side should have about 1/8 of the ingredients, adjust if needed):

1.3.1.

Squeeze lemon and pour olive oil.

1.3.2.

Optionally sprinkle with herbs of your choice.

1.3.3.

Generously salt and pepper.

2. Pan sear with finishing in the oven or grill:

A. Pan sear with finishing in the oven:

Note:
Optionally, you can prepare this entirely on the stovetop over medium to medium-high heat. This will extend the preparation time.

1.

Set oven to preheat at 350°F.

2.

Preheat the frying pan on high heat with 2 TBSP of frying oil.

3.

Briefly sear to reach a nice sear (about 1 – 2 minutes on each side).

4.

Pour the liquid from the marinade over, add 2 slices of butter on each filet, and finish in a preheated oven until the fish is fully cooked (about 5 minutes). *

5.

In the middle of the finishing in the oven, pour the juices from the pan over the fish.

B.

Grill:

1.

Preheat the grill at 350°F.

2. Grill from both sides evenly (preferably with a closed lid) until a nice sear is reached and the fish is fully cooked (about 4- 5 minutes from each side). *

Important:

Watch your grill during grilling. If the meat starts to burn, lower the heat.
Optionally, you can grill only with indirect heat — the fire is not directly under the fish but on the side (a closed lid is required for this technique).

3. Plate & serve:

3.1.

Sprinkle with salt and pepper.

3.2.

Optionally place herb butter on each fillet right after plating.

3.3.

Great sides for this meal are twice-baked potatoes, fries, creamy mashed potatoes, or serve it as a sandwich!

Kitchen Guide

Recommended and Safe Internal Temperatures of Meat and Fish

October 18, 2023

Safe serving temperatures of meat are always a big question, and a lot of people worry about consuming raw or even undercook meat. Generally speaking, raw or undercooked meat increases the risk of foodborne illnesses. For this reason, a lot of people end up overcooking meat instead of risking it. The USDA provide us with safe minimum internal temperatures for all kinds of meat and fish that define the minimum internal temperature as measured with a food thermometer in the thickest point.

Tom Founder

About the Author:

TomFounder

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Published Recipes: 225
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Location: Iowa, USA
Member since: 2023-02-02

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