Lemon, Garlic, and Herb Salmon

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Josh's recipe

Goes well with: Risotto Alla Primavera, dry white wine

serves 2 to 3


  • 1 lb salmon fillet
  • ½ package 'seafood' herbs (from Market of Choice), finely chopped
  • 2 TBSP unsalted butter
  • lemon pepper
  • 1 lemon, cut into wedges


  • sprinkle fillet with lemon pepper generously
  • apply herbs
  • melt butter in skillet or griddle over med-high heat
  • cook until done (pay attention now, timers are for buttwipes!)
  • squeeze 1 lemon wedge over cooked fillet
  • serve with extra lemon wedges