I splurged a few weeks ago and bought a fresh salmon filet for dinner. While I don’t love all kinds of fish, salmon is one I definetly love. And it’s not cheap, especially fresh, especially when you live in the middle of the great plaines 🙂 Usually when I buy food, especially meat, I am conceptualizing in the store about what I’m going to do with it. But not this time. I bought the gorgeous fish and took it home without a plan. I just wanted some salmon, some fatty, rich delicious fish. Not a bad craving to have.
I have the world’s smallest grill but I never use it, mostly because it’s charcoal and I’m afraid I’ll burn down my apartment building. That would suck. For me and my landlord and my neighbors. And I didn’t want to bake it because that’s just so… boring. A good friend suggested I broil it. Hmmm, a dangerous maneuver. Usually whenever I broil something, I burn it. I cannot burn this gorgeous fish! After much internal debate, I decided I didn’t get here (healthy and happy) by using fear as an excuse to limit my culinary adventures – so broil I would! I would take broiling by the horns and wrestle it to the ground!
Also, I had a jar of capers in my cupboard that I really needed to open and use. And half a red onion. Done. This is what I came up with. And I ate the whole fillet. It was glorious.
Broiled Salmon with Capers and Red Onion
1 large, fresh salmon fillet (10-12 oz)
3 tbsp capers, drained
3 tbsp red onion, minced
1/2 fresh lemon (you will use the zest as well)
1 tbsp plus 2 tbsp grassfed butter or ghee, divided
Sea Salt and fresh ground pepper, to taste
Turn on oven to broil setting and place rack 8-10 inches below heating element.
In a cast iron skillet, heat 1 tbsp butter or ghee until melted and bubbly. Place fillet in the pan, skin side down. Top with capers, onion, lemon zest and 2 tbsp butter, dividing evenly across fillet. Season lightly with salt and pepper.
Place skillet directly in oven on pre-set rack. Cook for approximately 12 minutes with oven door slightly ajar. Cook time will vary depending on size of filet. If you are not a seasoned cook (and even if you are), I recommend you stand next to the oven while the fish cooks and keep a close eye on it. Fish goes from perfect to over cooked in a blink so watch it closely. The flesh should be firm and slightly flaky.
Remove from oven and let stand 5 minutes before serving. Season with additional salt and pepper before serving if desired. Serve with lemon wedge.