If there's one thing I wish people wouldn't fear so much when learning to cook at home, it's fearing fish. I don't know what it is, but I get so much push back from Clients when I try to incorporate fish into their weekly routine and cooking know-how arsenal.
Yes, I know, fish can be a bit delicate as it can easily be overcooked but I am hear to tell you that in fact, you can totally cook fish at home like a pro. The best thing about seafood I find, aside from being incredibly nutritious, is that it is also incredibly versatile and takes much less time to prepare than most other proteins. Simple preparation AND less time waiting until dinner is ready? Sounds like a win-win to me.
The biggest tip when cooking seafood is to keep a close eye on it as a few seconds can take it from perfectly flakey to rubbery and tough. Next is to find simple ways to deliver big flavor which is why the chive butter in this recipe is so important. In technical terms, you are making a compound butter which basically is a fancy way of saying "butter mixed with something else". Compound butters are so simple to make and yet something you can keep in your fridge to add extra flavor to just about anything. Here, the butter also helps keep the salmon moist and flavorful by seeping into the flakey fish as it cooks.
Oh, and a note about the white stuff that you might find covering your salmon after it's done cooking - that's NOT a sign that you messed up. It's actually something called albumin and it is simply coagulated protein that gets pushed out of the fish as it cooks. While there are several techniques floating around on the internet on how to avoid albumin in your salmon, the only one I've ever tried that worked was a simple brine before cooking. But don't worry too much, as much it might be slightly unappealing, it's totally harmless to eat.
So if you're ready to conquer your fear of cooking fish, give this Chive Butter Roasted Salmon a try and let me know in the comments or over on Instagram how it goes!
Chive Butter Roasted Salmon
Time: 25 Minutes
2 pounds wild salmon
4 tablespoons diced chives, divided
1 large clove garlic, finely minced
1/4 cup grass-fed butter, room temperature
1/4 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1. Preheat oven to 425 degrees F.
2. In a small bowl, combine 2 tablespoons chives, butter, minced garlic and 1/4 teaspoon sea salt. Use a fork to mash the chives and garlic into the butter gently until well incorporated. Set aside.
3. Place the salmon fillets on a baking tray that has been lightly greased (or lined with parchment paper), skin side down. Season lightly with remaining salt and pepper.
4. Rub 2 tablespoons of the butter over the salmon, being sure to cover evenly. You may have a little butter left over - save it! It's great on everything from toast to roasted potatoes.
5. Place the salmon in the oven and bake for 6-10 minutes until it is just cooked through (cook time will depend on thickness of the salmon).
6. Remove the salmon from the oven and using a spatula, remove the flesh from the skin, if desired. Garnish with remaining chives and serve immediately (goes great with these roasted fingerling potatoes).