Snappy Salmon
Enjoy a savory, smoky barbeque-style salmon with Boo and Henry's BBQ Sauce and Rub Me TenderTM Seasoning. This recipe also works well with trout and many whitefish.
Prep Time5 minutes mins
Cook Time15 minutes mins
Servings: 4
- 4 5-6 oz. salmon fillets
- ½ tbsp Boo and Henry's Rub Me TenderTM dry rub seasoning
- 2½ tbsp canola oil
- ½ lemon
- ¼ cup white wine
- 3 tbsp unsalted butter
- 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.)