This recipe is courtesy of my fiancé!
Introducing, Steven’s Ginger Garlic Baked Salmon!
I’ve gotta tell ya: I have one heck of a gentleman. This man recorded photo and video footage of his delicious dinner creation for me, knowing that I could use it for my blog!
How sweet is that!?! I didn’t even ask him to! All of a sudden, I looked at my phone, only to find that he sent me a bunch of mouth-watering images of his dinner!
And all I can say is, wow! So delicious!
And it comes with critical acclamation from the man himself!
He said it was the best salmon he’s ever made himself, and he used a cast-iron cooking method that I will be outlining in the recipe! Which – seriously is genius, and cooks the salmon perrrrrfectly without drying it out!
This recipe is gluten free and keto, and easy enough for a weeknight dinner!
Here’s What You Need: (serves 2)
1 lb salmon, cut into two filets
2 Tbsp butter
1 Tbsp freshly grated ginger
2 garlic cloves, minced
1 garlic clove, sliced
Old Bay Seasoning
Cast Iron pan
Small Food Processor, or elbow grease
Preheat your oven to 375 degrees WITH THE CAST IRON PAN IN THE OVEN. That’s right, you’re also going to preheat the pan so that it cooks from both the bottom, and the heat in the oven.
First, you’re going to want to make your compound butter. Add 2 tablespoons of room temperature butter to a small food processor. Add your ginger and garlic, and process until it comes together.
To prep your salmon filets, drizzle with 1 Tsp EVOO, and place the compound butter in an even layer on top of each filet. Top each filet with slices of garlic, and sprinkle with Old Bay Seasoning.
When your oven is preheated, CAREFULLY with oven mitts, take the HOT cast iron pan out of the oven. Place it on top of the stove, or another heat-safe surface. Drizzle the pan with 1 Tbsp avocado oil, and then carefully place your salmon filets on the pan, equal distant from each other. They should immediately start sizzling.
Then, CAREFULLY WITH OVEN MITTS, return the cast iron pan back into the oven. (Seriously, remind yourself to use oven mitts, because I absentmindedly came *this close* to grabbing that hot baby with my bare hands!
Cook for about 6-8 minutes, until the internal temperature is 145 degrees Fahrenheit.
To finish off this meal, Steven likes to make sautéed broccoli on the stovetop.
While the salmon is baking, heat some EVOO in a pan. Add your onion and broccoli filets, and sauté with salt, pepper and red pepper flakes for about 6-8 minutes. (Until your salmon is finished.) At the very end, add some Coconut Aminos Teriyaki to bring it all together, and deglaze the pan.
To serve, plate a salmon filet with a heaping pile of broccoli, and several spoonfuls of that delicious sauce!
Now listen. I may not have had the privilege to enjoy this meal myself, I was FaceTiming with my fiancé while he was enjoying it. And WOW, was he ever impressed.
This salmon was the most juicy, succulent fish he had ever made himself. And it’s because of the cast iron method!
Cast iron pans hold heat like nobody’s business. And by pre-heating the pan, it instantly starts cooking the second the salmon hits the pan.
So, this eliminates the extra time in the oven to warm up enough to start cooking, thereby drying it out.
This method allows it to cook from both the bottom AND the top! So not only is it fast, but it’s also MOIST!
And the compound garlic ginger butter is just genius.
I’ll let you in on a little secret from my culinary school days: the reason meats and fish and proteins all taste better at restaurants, is because they finish their protein with butter. It’s like the finishing touch — not only does it make it look pretty and glistening, but it also boosts the flavor. (And this is also why, on the Specific Carb Diet, you always have to ask for your protein *plain* when you go out to eat.) But I digress.
This butter is absorbed into the fish as it’s cooking, along with the flavors of ginger and garlic. Yum, yum, yum!
So definitely give this cooking method a try! It is fool proof!
Until tomorrow 🙂
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