Lemon Butter Salmon w/ Dill (courtesy of NYT) by
Ingredients
1 whole (2 to 2 1/2-pound) salmon fillet
Salt and black pepper
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar or white wine vinegar
2 teaspoons yellow mustard seeds
1 lemon
6 Persian (baby) cucumbers, scrubbed and thinly sliced
1/4 cup unsalted butter, melted and cooled
3 tablespoons chopped fresh dill, plus fronds for garnish
Instructions
1. Place the salmon on a parchment paper-lined sheet pan and sprinkle all over with salt (see Tip). If you'd like, refrigerate uncovered for 1 hour (or up to 4 hours) to draw out excess moisture and intensify its savoriness.
2. Combine 1 tablespoon honey, the vinegar, mustard seeds and 1 teaspoon salt in a medium bowl. Zest the lemon over the mixture and whisk until well combined. Add the cucumbers and stir to coat well. Let stand, stirring occasionally, until ready to serve (up to 4 hours).
3. Heat the oven to 425 degrees about half an hour before you’re ready to serve. If you've refrigerated the salmon, remove it from the refrigerator and pat dry with paper towels. Wipe away any excess liquid from the pan as well.
4. Squeeze the juice from the zested lemon and whisk with the butter, dill and remaining 1/4 cup honey until well blended. Season the salmon generously with black pepper, then spoon the lemon-butter sauce on top.
5. Roast until a thin paring knife inserted into the thickest part slides in easily and comes out quite warm to the touch, 15 to 20 minutes. Spoon any sauce around the pan over the fish, which will continue to heat through just past medium-rare.
6. Sprinkle with dill fronds and serve with the pickled cucumbers.
2. Combine 1 tablespoon honey, the vinegar, mustard seeds and 1 teaspoon salt in a medium bowl. Zest the lemon over the mixture and whisk until well combined. Add the cucumbers and stir to coat well. Let stand, stirring occasionally, until ready to serve (up to 4 hours).
3. Heat the oven to 425 degrees about half an hour before you’re ready to serve. If you've refrigerated the salmon, remove it from the refrigerator and pat dry with paper towels. Wipe away any excess liquid from the pan as well.
4. Squeeze the juice from the zested lemon and whisk with the butter, dill and remaining 1/4 cup honey until well blended. Season the salmon generously with black pepper, then spoon the lemon-butter sauce on top.
5. Roast until a thin paring knife inserted into the thickest part slides in easily and comes out quite warm to the touch, 15 to 20 minutes. Spoon any sauce around the pan over the fish, which will continue to heat through just past medium-rare.
6. Sprinkle with dill fronds and serve with the pickled cucumbers.