- Oven-Safe Skillet
- 4 tablespoons unsalted butter (softened)
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- ground black pepper (to taste)
- 1 1/2 pound salmon fillet (I use skin on)
- 1 lemon (sliced, for serving)
- fresh parsley (chopped, for serving)
- Prep: Heat oven to 400 degrees. In a small bowl, combine butter, garlic, Italian seasoning, salt and pepper.
- Brown fish: In a large oven-safe skillet, melt about half the butter mixture. Add fish, skin side down and brown over high heat for 3-4 minutes.
- Bake: Place skillet in the hot oven and bake until fish is cooked through, 15-20 minutes.
- Finish: Remove pan from oven (careful, hot!) and melt remaining butter on top of the salmon. Serve with the sauce, lemon slices and chopped parsley.
Ingredient Notes:Salmon: I always use a whole piece of skin-on salmon. I like ti because it’s much harder to overcook vs single fillets. Feel free to use 4 cut fillets though, and bake them for 10-15 minutes instead. Garlic: If you don’t have fresh garlic, you can use 1/2 – 1 teaspoon dried garlic powder (depending on how wild you are about garlic) Italian seasoning: I love the flavor this adds, but feel free to leave it out or use a different dried herb (dill would be delicious – my kids don’t enjoy dill so I don’t use it very often). Butter: Ghee/clarified butter works OK, too (for those of you who insist on putting yourselves through a Whole30 😉). You can also use browned butter. Coconut oil is a maybe here, it will add a much different taste vs the butter.
Cooking Tips:Internal temperature: The safe minimum temperature for salmon (and seafood in general) as recommended by the USDA is 145°F. Make sure your fish reaches that temperature – I always test everything with a food thermometer (get one here on Amazon if you don’t have one, they’re not expensive and make cooking so much easier and safer!).
Our favorite side dishes:
I enjoy this salmon with a side of my instant pot potatoes – they’re done so fast for a speedy dinner all around! We always add some vegetables, too, but which greatly depend on the season. Sometimes it’s just frozen peas, but sautéed green beans or a refreshing Cucumber Tomato Avocado Salad go really well with this, too.