Butter Love Affair has been online and released to friends on Instagram and Twitter (@gieliansace) and Facebook for a month today! The blog has surpassed the “1000 views all-time” while I was sleeping (it was 998 before I went to bed) and I would like to thank everyone who visited my blog and have tried the recipes. I am inspired to post more and more recipes because of you! *insert blush here*
Last night, a childhood friend of mine, Jan, who is a radio DJ on DBC chatted with me on-air about my blog and Filipino food — it made my husband so happy and proud that he posted on Facebook again after a month and a half. Haha! 🙂 Will post the video of that soon but for the meantime, let me share with you what I did with my second favorite fish in the world — salmon (Most favorite is fried galunggong/mackerel scad).
I’m an ESFJ. I like order, I like planning meals but there are times when we have not gone to the wet market for 2 weeks and yet we still have frozen meat and fish! 😀 Good thing we have salmon in the freezer!
Here’s what I made with the salmon, first I thawed it of course! 🙂 Then, around 10 minutes before I handle my fish, I pre-heated the oven to 150C (or 302F).
I then rinsed the salmon and pat it dry with kitchen towel. I asked my husband to pour olive oil on my hand so I could rub it all over the salmon. After that, I laid it on a dish that’s oven proof dish and got 1/4 tsp of dried dill and sprinkled that onto the fish. Ground fresh pepper and sea salt onto it as well and that’s done!
Now it’s ready to be baked.
After 25 minutes, it’s finally done! You may be thinking it’s cooked too long but the fish was 212g and at 10 minutes it was definitely not cooked yet (recipes I know who cook for 10 minutes have their oven at 425F/218.33C). I checked again on the 20-minute mark and the top of the thickest part of the fish wasn’t done yet — it was quite a thick one (around 5-6cm at the thickest part).
After the 25 minutes of cooking time, we took it out and we had a photoshoot — just right for the fish as it needs to rest for a few minutes.
I served it with lemon wedges and dijon mustard — but we ended up not eating it with the mustard because it was killing the sweet salmon taste!
Enjoy this very easy, juicy and yummy salmon dish! 😀
Baked Salmon with Dill
Prep time: 5 minutes | Cooking time: 25 minutes*
- Olive oil (around 1 Tbsp)
- around 210g Salmon
- 1/4 tsp dried dill
- salt and pepper
- lemon wedges
- Pre-heat the oven to 150C.
- Pour olive oil on your one hand and rub the oil all over the salmon.
- Lay the salmon down onto your baking tray, plate, bakeware and start to season it with dill, salt and pepper.
- Bake for around 20-25 minutes, depending on the thickness of your salmon.
- Check if it’s flaky, get a fork and if you could separate the flakes, it’s done!
- Let it rest for a few minutes.
*The thickness of your salmon will be the basis of the cooking time. What we had was 212g and around 5-6 inches thick.