My father is the expert at cooking and grilling fish in my household. My technique and seasoning is slightly different then his, but nonetheless I learned most of my fish-cooking skills from him. The technique I describe below is how I cook all fish and it always turns out delicious.
Rosemary Mustard Salmon
Ingredients: salmon, lemon or lime juice, butter, EVOO {extra virgin olive oil}, and seasonings {Dijon mustard, Homemade Emerils, and rosemary}
First, season your salmon fillet on the non-skin side with:
• 2-3 tsp Emerils
• 2 tsp Dijon mustard {optional: first time trying this and I really liked it!}
• 1 tsp finely chopped rosemary
• 2 tsp lemon juice
Then in a heated skillet on medium-low add:
• 1 tsp butter
• 1 tsp olive oil
Place salmon skin-side up in the pan. Cook for 3-4 minutes and then flip over.
Add a tsp or so more butter on top. It adds a lot of good flavor to the salmon.
Season again with:
• 1 or more tsp Emerils {depending on how spicy you want your salmon}
• 2 tsp lemon or lime juice
Cook for another 3-4 minutes. Then broil {cook at a very high temperature} in the oven or toaster oven for 2-3 minutes. This is not mandatory, but make it prettier and taste better too!
Remove the skin and enjoy with a salad or a side of your choice. Below is a salad w/ my Homemade Salad Dressing and avocado.
