Believe it or not, this recipe (or one very close to it) was the first to grace BRG.
(don’t even try searching for it — it has since been taken down due to both embarrassingly atrocious photographs and the variations on the recipe that I’ve changed since)
It was one of the first things I learned to cook really well when I started to try and eat healthier about 10 years ago. I didn’t know much but everyone said “eat fish!” So I did.
I learned quickly that eating a lot of fish, particularly salmon, was no fun if it was overcooked. There is literally not much worse than dry, fishy fish.
(fish DOES in fact get more fishy in flavor the more you overcook it)
So I’ve settled on high oven heat & short cooking time. Bonus if you can grab a filet that is an inch or more thick, as it’ll be much easier to achieve the medium to medium-rare center.
This recipe works just fine without the sauce and the egg. But I can’t stress enough what a game changer this sauce is. GAME. CHANGER.
GET YOUR COPY
Enter your email to get a FREE printable PDF of this recipe! You'll also get my Paleo Pitfalls series designed to help you confidently cook for health & eat for pleasure!
2 4-oz. wild-caught salmon filets
1 tbsp. avocado oil
1/2 lemon, juiced
1-2 tsp. garlic powder
Sea salt & black pepper
1/4 c. chopped herbs (I prefer 2 parts dill to 1 part parsley or chives)
Poached/soft-boiled/fried eggs, for serving
Line a sheet pan with parchment or silpat mat.
Rinse the fish & pat dry with paper towels. Coat with the avocado oil on both sides and place skin side down on the sheet pan. Cover both with the lemon juice. Coat generously with garlic powder. Sprinkle with sea salt and black pepper, to taste. (Note: the sauce will add seasoning so a lot of salt is not needed.) Press the chopped herbs over the top of the salmon and pack it down tightly.
Preheat the oven to 425. Let the salmon rest while the oven is preheating. Bake for 8-12 minutes. Cook shorter (8 min) for a filet 1/2″ thick and longer (12 min) for 1 1/2″ thick. Note: if using cast iron (like shown here), you’ll want to shorten cooking time by 1-2 minutes.
Move the salmon from the pan to prevent it from cooking further. Serve immediately topped with the Creamy Dill Sauce and an egg.
Creamy Dill Sauce
Yields: 1.5 cups sauce
3 tbsp. fresh lemon juice
2 small garlic cloves
1 tsp. dijon mustard
1/2 tsp. sea salt
1/4 tsp. black pepper
2 tbsp. fresh dill
3/4 c. avocado oil
Add the egg, lemon juice, garlic, dijon mustard, sea salt, black pepper, and dill to a blender. Blend until smooth, about 15 seconds. With the mixer running on low, drizzle in the avocado oil through the top hole. Move the speed to high for 10 seconds. You should hear the blender struggle a bit as the mixture thickens at this point. Don’t blend any further.
Store extras in the refrigerator for up to 2 weeks.