Salmon is such a great summer dish! It's light, refreshing, and naturally gluten-free. The really great part of this recipe though is the sauce. The dill and lime taste so fresh that it compliments the salmon really well. Plus you can make it in under 10 minutes, perfect for after a summer day at the pool or exploring.
Here's what you'll need:
For the fish:
1 Tablespoon of olive oil per 6 inches of fish (length not width)
1 Pinch of salt
1 Package of Salmon*
* So I know I said this is naturally gluten-free, but you never know where companies will try to use flour as a filler. I normally get my fish from Costco since they have such great quality meat, but just be safe and make sure you look at the packaging. Especially if you're buying frozen fillets of salmon.
For the sauce:
1/2 Cup of sour cream
1/2 of a lime (You can use a lemon in a pinch, but it really does taste better with lime)
1 Tablespoon of dill
1 Tablespoon of sugar
First, pour the olive oil in a pan and turn your stove on medium-low. (This also might be a good time to open the window or turn on your vent if the fishy smell bothers you). Once the oil looks hot, sprinkle salt on both sides of the salmon and place it in the pan, skin side down. I know it's super tempting to try and peel the skin off before you cook the salmon, but it's so much easier if you wait. Plus it creates this great layer to help keep the fish from getting dry while cooking.
The benefit of cooking it on lower heat is that it's easier to keep an eye on how fast it's cooking. Fish cooks really quickly, so don't leave the stove just yet. Cooking time will depend on lots of things, but you're aiming for around 3-5 minutes on each side. The big thing to look for is that the scaly side is a nice golden brown and crispy. This side you should cook longer than the other, since it has that scaly layer to protect it from getting dry.
Then flip it over and let it cook until right when the new side looks crispy. Be careful when you flip it so that the fish doesn't flake apart. After a few minutes, I normally use some soft silicon tongs to sear the four tiny sides of the fish. Nothing too long, just a quick evening out.
Afterwards, immediately remove it from heat. You don't want it to keep cooking and dry out. Put it off to the side to cool down.
Now we're going to work on the sauce. Pour the sour cream and dill in a bowl and then slowly add the lime juice. Once that's well mixed in, sprinkle in the sugar, making sure to taste it as you go. Jose likes it less sweet, while I like it super sweet, so don't be afraid to use as much or as little sugar as you like.
Going back to your salmon, flip it over and slowly peel off the layer of skin. It should come off easily and under it will be a layer that looks a little darker, almost gray. That's a good part of the fish though so don't cut it off or your fish will flake apart.
Plate and serve. I told you it was quick!