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Lemon Garlic Butter Salmon with spring salad

Lemon Garlic Butter Salmon with spring salad

Lemon Garlic Butter Salmon with spring salad — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.

Prep: 15 min Cook: 15 min

Ingredients

  • 4 piece salmon fillet
  • 3.25 cup salted butter
  • 4 sprigs thyme
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1.12 tsp ground black pepper
  • 2 tbsp canola oil
  • 1 fresh lemon

Instructions

  1. Combine salt, ground black pepper, and garlic powder in a small bowl mix well.

  2. Arrange the salmon fillet in a plate. Rub the garlic powder mixture all over the salmon. Let it stay for 10 to 15 minutes.

  3. Melt the butter in a pan. Add the oil. Set the heat between low and medium.

  4. Gently add the salmon fillet and thyme in the pan. Do not use high heat when cooking with butter because it has a tendency to get burnt quickly. Cook each side of the salmon fillet for 7 to 10 minutes (in low to medium heat) or until the fish starts to brown.

  5. Remove from the frying pan. Arrange in individual plates. Squeeze lemon juice on top.

  6. Serve with white or brown rice and salad.