Sign up to save your podcasts
Or
Share Salmon with a Lemon Dill Herbed Butter
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Salmon with a Lemon Dill Herbed Butter
Hello everyone and welcome to another new episode of Nikoli's Kitchen! In this week's episode I talk about giving up and what that means to me, I recap my Thanksgiving dinner and how everything went, and this week's featured recipe breakdown is an herbed butter salmon with a lemon dill herbed butter. Please do me a favor and head over to Apple Podcasts (link is down below) and leave the show a review if you are enjoying it! Thank you for listening, and thank you so much for coming on this journey with me.
Featured Recipe Timecodes
21:12 - Intro
23:14 - Step One (Dill Herbed Butter)
26:05 - Step Two (Prepping your Pan)
27:10 - Step Three (Cooking the Fish)
Featured Recipe for this Episode
8 ounce salmon fillets, 3/4" thick
1 stick of butter
3 T dill
1 clove of garlic
1 T sage
1 T parsley
Cracked black pepper
Salt
Zest of 1 lemon
Wax paper
8-10 sprigs of dill
1 lemon
Olive oil
Let the butter get about halfway to room temperature and add it to a large bowl.
Finely chop the dill, garlic, sage, and parsley and add to the large bowl.
Add the salt, pepper, and lemon zest.
Using a wooden utensil or something else (not your hands!), combine all of the herbs with the butter and mix until well-incorporated.
Transfer the butter to wax paper and press it flatter.
Fold the wax paper over and then press the butter into a thin layer (around 1/8" maximum).
Refrigerate until it is ready to use.
Pre-heat the oven to 375°.
Using a baking sheet, arrange dill sprigs so they form a "bed" of sorts for the salmon.
Halve your lemon and cut two slices off each end (you should still have about 1/4 of the lemon left between the two ends). Place these on the bed of dill where your fish will go.
Add olive oil to a large skillet.
Season the salmon fillets with salt and cracked black pepper, skin side up.
Sear on mid-high for 2-1/2 minutes until nicely browned.
Remove from the pan and place onto the baking sheet atop the lemon slices, skin side down.
Cut your flattened herbed butter into "sheets" that are approximately the same size as your salmon filets. Peel off the wax paper and place the butter sheet on top of the fish.
Bake at 375° for 12-15 minutes (depending on size/thickness). Fish should flake off the skin perfectly when done.
Remove from the oven and rest for 5-7 minutes.
Important Links
Main Link: https://nikoliskitchen.com
Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549
Patreon: https://www.patreon.com/nikoliskitchen
Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s
Tune-In: https://tunein.com/podcasts/Food--Cooking-Podcasts/Nikolis-Kitchen-p1382347/
Discord: https://discord.gg/qjYfvEC3KZ
Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml
Facebook Page: https://www.facebook.com/nikoliskitchen
Twitter: https://www.twitter.com/nikoliskitchen
Instagram: https://www.instagram.com/nikoliskitchen
Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen
Spreaker: https://www.spreaker.com/show/nikolis-kitchen
Stitcher: https://www.stitcher.com/show/nikolis-kitchen
Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850
YouTube: https://www.youtube.com/theredraylives
Twitch: https://twitch.tv/nikoliskitchen
Credits
"Aeon," and "Starlight Memories," by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
View all episodes
By Nicholas Haskins
4.7
2323 ratings
Hello everyone and welcome to another new episode of Nikoli's Kitchen! In this week's episode I talk about giving up and what that means to me, I recap my Thanksgiving dinner and how everything went, and this week's featured recipe breakdown is an herbed butter salmon with a lemon dill herbed butter. Please do me a favor and head over to Apple Podcasts (link is down below) and leave the show a review if you are enjoying it! Thank you for listening, and thank you so much for coming on this journey with me.
Featured Recipe Timecodes
21:12 - Intro
23:14 - Step One (Dill Herbed Butter)
26:05 - Step Two (Prepping your Pan)
27:10 - Step Three (Cooking the Fish)
Featured Recipe for this Episode
8 ounce salmon fillets, 3/4" thick
1 stick of butter
3 T dill
1 clove of garlic
1 T sage
1 T parsley
Cracked black pepper
Salt
Zest of 1 lemon
Wax paper
8-10 sprigs of dill
1 lemon
Olive oil
Let the butter get about halfway to room temperature and add it to a large bowl.
Finely chop the dill, garlic, sage, and parsley and add to the large bowl.
Add the salt, pepper, and lemon zest.
Using a wooden utensil or something else (not your hands!), combine all of the herbs with the butter and mix until well-incorporated.
Transfer the butter to wax paper and press it flatter.
Fold the wax paper over and then press the butter into a thin layer (around 1/8" maximum).
Refrigerate until it is ready to use.
Pre-heat the oven to 375°.
Using a baking sheet, arrange dill sprigs so they form a "bed" of sorts for the salmon.
Halve your lemon and cut two slices off each end (you should still have about 1/4 of the lemon left between the two ends). Place these on the bed of dill where your fish will go.
Add olive oil to a large skillet.
Season the salmon fillets with salt and cracked black pepper, skin side up.
Sear on mid-high for 2-1/2 minutes until nicely browned.
Remove from the pan and place onto the baking sheet atop the lemon slices, skin side down.
Cut your flattened herbed butter into "sheets" that are approximately the same size as your salmon filets. Peel off the wax paper and place the butter sheet on top of the fish.
Bake at 375° for 12-15 minutes (depending on size/thickness). Fish should flake off the skin perfectly when done.
Remove from the oven and rest for 5-7 minutes.
Important Links
Main Link: https://nikoliskitchen.com
Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549
Patreon: https://www.patreon.com/nikoliskitchen
Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s
Tune-In: https://tunein.com/podcasts/Food--Cooking-Podcasts/Nikolis-Kitchen-p1382347/
Discord: https://discord.gg/qjYfvEC3KZ
Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml
Facebook Page: https://www.facebook.com/nikoliskitchen
Twitter: https://www.twitter.com/nikoliskitchen
Instagram: https://www.instagram.com/nikoliskitchen
Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen
Spreaker: https://www.spreaker.com/show/nikolis-kitchen
Stitcher: https://www.stitcher.com/show/nikolis-kitchen
Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850
YouTube: https://www.youtube.com/theredraylives
Twitch: https://twitch.tv/nikoliskitchen
Credits
"Aeon," and "Starlight Memories," by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!