Salmon with Garlic Lemon Butter Sauce

I’ve been getting these amazing wild sockeye whole salmon filets from this company Thunders Catch. I randomly stumbled upon them at a local food coop about an hour away from my house in this little town called Nederland. It was by far the best frozen fish I’d ever made. So I went onto the company’s website and discovered that I could order them in bulk, 25 lbs at a time. I had recently bought a freezer for a 1/4 share cow I purchased, so I went for it and bought the bulk filets.

Normally I bake the salmon with either just olive oil and salt, or sometimes I add a layer of dijon mustard to it. At 350 degrees it takes about 17 - 18 minutes. But I was wanting to try something different, so I searched for some recipes and came across this one.

Pan Seared Salmon with Garlic Lemon Butter Sauce

I love butter but I don’t cook with it enough, so I was excited to try this one. Also the only time I’ve ever had garlic, lemon, butter sauce was at a restaurant so I decided it was finally time to try it myself.

I didn’t pan sear the salmon though. Since the salmon I buy comes in big filets, I opted to bake it instead and add the sauce once it came out. I also used vegetable brother instead of chicken broth. For one, I didn’t have any chicken broth handy, and two chicken broth and salmon seemed like an odd pairing although I’m sure it would be delicious.

I paired my salmon with quinoa and mushrooms, and zucchini, red bell pepper, tomato, and garlic, sides that I had made the night prior. The salmon was absolutely delicious. The sweetness of the honey in the sauce brought out the sweetness of the fish that I had never experienced before. Overall a great recipe and a nice dish for dinner.

Lunch: Salmon and a side salad

Wild sockeye salmon (bought frozen and thawed), pan fried for 3 minutes per side on medium heat. Simple seasoning, olive oil and salt

Side salad: mixed greens, apple, olives, grated Parmesan, roasted romanesco, oil, vinegar, and salt