week 8: lemon butter salmon


Since I am a semi-practicing Catholic, Fridays have become a day of remembering not to eat meat (poultry, red meat, etc.) in keeping with the Lenten season.  Before this meal, I had never actually cooked a piece of fish myself.  Don’t get me wrong- I love fresh fish, sushi, shrimp, pretty much anything that lives in the sea.  I just terrified me to prepare my own dish with a delicate fish.  Salmon seemed like the easiest fish to tackle first, so I made a super fast and easy Lemon Butter Salmon and paired it with a warm quinoa salad for my first meatless Lenten Friday dish.



2 teaspoons minced garlic

1/2 cup butter, cubed

6 tablespoons lemon juice

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon hot pepper sauce

5 salmon fillets or steaks


In a small skillet, saute garlic in butter; whisk in the lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside.

Place salmon in a greased baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter. 

Recipe from Taste of Home.


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