Garlic Crusted Salmon 5/9/12
Bread-Crusted Salmon with Garlic Butter
Salmon is one of the few fishes that just melts in your mouth when you eat it. I’d like to think of this as my signature dish whenever I have a special dinner to make for my special someone. The trick to cooking salmon perfectly is to take it off the heat while the fish is still a little raw inside and let the salmon rest for about 5 minutes. Like shrimp, the residual head still cooks the inside so when it’s ready to serve, the salmon is cooked perfectly.
Here is a recipe for two:
2 Salmon filets, skin off
1 TBS of Garlic Butter Compound (recipe)
Bread crumbs or crushed Ritz crackers
- Clean the salmon filets and dry with a paper towel.
- Place the salmon in a plate of dry bread crumbs or crushed Ritz crackers. Press gently to get the crumbs to stick onto the fish.
- In a medium high skillet, add the garlic butter compound. When the butter is melted and bubbly, add the fish front side down. Cook for 3 minutes. Try your best not to move around the salmon, otherwise it won’t brown nicely.
- After 3 minutes, flip the salmon. Cook for another 3 minutes.
- After that is done, reflip the salmon back. Plate the salmon and allow to rest for at least 5 minutes.
- Serve immediately, as it tastes best while still hot.