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Why would you put butter on salmon? Maybe on that farmed stuff? Wild fish have plenty of oil in them already. I don't put anything on it but salt and pepper. M
by Turing_Machine 3y ago
Why would you put butter on salmon? Maybe on that farmed stuff? Wild fish have plenty of oil in them already.
I don't put anything on it but salt and pepper. Maybe some lemon wedges on the side.
- somsak2 3y agofarmed salmon is alot fattier than wild caught
- erulabs 3y agoJust enough butter so you can melt the herbs de province and garlic into the butter and brush it evenly over the entire fish. Then a bit of salt and lemon and sprig of rosemary, bake in foil at 375. As you said, with salmon less is more. The butter isn’t so much for taste as for perfecting the outer appearance and ensuring the garlic and herbs are evenly distributed. Experiment with dill seeds! Also - we’re talking about how French cuisine is better and you’re rejecting butter? The conversation can end there: French cuisine is better because they use butter! A tip: every bit of salmon you’ve ever had at a restaurant was cooked with butter. Try it!