So good - I used fresh dill, and forgot the onion powder but didn't miss it. I softened the butter, then mixed in dill, salt, pepper, and my favorite "tuscan" seasoning (rosemary based) and spread it all over the filets and cooked for 12 minutes. Herb butter pats such as these can also be made in advance and frozen, then thawed/melted to use whenever you want fish. A good way to tell if salmon is ready is if it starts to "sweat" out the white fats in between the meaty cracks (lol I don't know what else to call them). This white stuff will start to sort of bubble. That way you don't mess up a pretty filet by flaking it w/a fork.
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So good - I used fresh dill, and forgot the onion powder but didn't miss it. I softened the...