Cap off a “hard day’s work” out on the boat with the best seasoning and sauces to bring out the flavor in your fish and seafood.
This recipe features salmon but works great with trout, too. You can also use it with whitefish, such as cod, sole, and monkfish, but adjust the cook time for more delicate fish and skinless fillets.
- Preheat oven to 375º F
- Cut Fresh Salmon (skin-on) into 5-6 oz. filets.
- Season flesh side of fish generously with Rub Me Tender™ BBQ seasoning.
- In a cast iron skillet, heat to very high heat.
- Add 2-3 tbsp. canola oil to pan, then place Salmon filets (skin-side down) in pan. After 1 minute, check to ensure skin is not sticking to pan.
- When skin side is golden brown, flip fish with spatula to flesh side down. (If pan is dry, add a little more oil.)
- Place pan into a 375º F oven and cook until desired doneness. (I prefer a medium rare to medium fish to stay moist, about 2-3 minutes in the oven.)
- Remove fish skin side up, then deglaze pan with freshly squeezed lemon and white wine. Whisk in 3 tbsp. unsalted butter and finish with chopped parsley.
- Serve immediately and spoon the lemon-butter sauce over the fish. (Serve with favorite side dishes: my favorites are grilled asparagus and creamy polenta.)
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By Daly Thompson, Boo and Henry’s Executive Pitmaster. Decades ago, Daly hung up his starched apron as executive chef at four- and five-star restaurants and returned to his boyhood love of barbeque. Founder of four restaurants, including The Pig in Los Angeles and Boo and Henry’s in Phoenix, Arizona, Daly is a master BBQ educator and enthusiast, bringing authentic, Memphis-style BBQ to the world.