honey saffron dill salmon
Have you ever tried saffron before? I’ve always been curious of this unique (and expensive!) spice but hadn’t really tried it much until recently. I’ve been slowly adding it to random recipes here and there and so far, I’m loving it. I combined it with some fresh dill, local honey, and purple garlic and rubbed this mixture onto my wild salmon. The result? Perfectly moist and delicious salmon filets. Here are some great side options to pair with the salmon:
- garlic mashed potatoes
- crispy brussels sprouts
- smashed garlic potatoes with a creamy beet drizzle
- massaged kale salad
- herbed wild rice
- garlic almond green beans
Note on cooking the salmon:
Some people like their salmon cooked less or more than what is recommended. I prefer taking my salmon out of the oven when it reaches about 57-58°C and then letting it rest for a few minutes. To stay on the safe side however, the FDA recommends cooking the salmon to 62.8°C (measured with your cooking thermometer in the thickest part of the filet).
Enjoy!
Honey Saffron Dill Salmon
Ingredients
Instructions
- Preheat oven to 315 degrees. I prefer to cook my salmon low and slow
- In a small bowl, combine: minced garlic, ghee, oil, saffron, honey, salt, pepper, half of the chopped dill and chili flakes if you’re using them. Mix up, taste test, and adjust honey or salt if needed. Set aside
- If you haven’t done so yet, cut your side salmon into 4-5 single fillets. Then, spread the honey saffron mixture evenly on top of each fillet
- Pop into the oven and cook until salmon is just cooked. I recommend using a meat thermometer for this as it will be very helpful with preventing over cooked salmon. Please see my note above on safe cooking temps with salmon
- Once salmon is done cooking, take out of oven and let rest for a few minutes. Then, garnish with a good drizzle of honey and the remaining fresh dill
