Zesty, Bold, & Gluten-Free
- 1¼ pounds coho fillet
- 6 cloves garlic
- 2 teaspoons salt
- 2 teaspoons dry thyme, (or 1½ teaspoons fresh)
- 2 teaspoons dry oregano (or 1½ teaspoons fresh)
- 1 tablespoon lemon pepper
- ¼ cup chicken stock
- ¼ cup lemon juice
- 1 tablespoon olive oil
- 2 tablespoons butter
Mix together salt, thyme, oregano, and lemon pepper. Cover fillet in the spice mixture (the entire spice mixture may not be needed).
In a cast-iron skillet, heat olive oil. Meanwhile, set oven to 325°. When the oil is hot, place fillet flesh-side down and cook for 2 minutes.
Flip salmon skin side down and add stock, lemon juice, and garlic. Spoon the sauce and garlic over the salmon and place in oven for 10-12 minutes.
Remove from oven and place on stovetop over low heat. Add butter and spoon over salmon for a minute or two.
Garnish with fresh oregano and thyme and serve warm.
Peter's pro cooking tip: You can make this dish with sockeye or keta salmon, too, but the flavors are rather strong for king. Pair it with local, seasonal veggies - it goes great with anything!
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Know Your Cook
Peter Block is a soulful, creative genius in the kitchen. Specializing in healthy and gluten free recipes, the home chef can find all the inspiration they need from his blog, Feed Your Soul Too. He affectionately dubs his time spent cooking his “labor of love,” and we are happy to share the fruits of his efforts with you all. Peter’s Cast-Iron Skillet Salmon Vesuvio is zesty & bold, with a garlic bite and the smooth mouthfeel of wild coho salmon. Pair it with crispy potatoes, blanched kale, or eat it cold with fresh greens. It’s good for you, your soul, and your immune system. Enjoy!