Lemon-Pepper Salmon

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lemon-Pepper Salmon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lemon-Pepper Salmon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 (4 ounce) salmon steaks
• 1 teaspoon minced garlic
• 1 tablespoon lemon pepper
• 1 teaspoon salt
• 1/4 cup water
• 1 cup chopped fresh tomatoes
• 1 cup chopped fresh cilantro
• 2 cups boiling water
• 1 cup uncooked couscous

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the butter and olive oil in a large skillet over medium heat

Step 2: Technique & Execution

Place salmon in the skillet, and season with garlic, lemon pepper and salt

Step 3: Technique & Execution

Pour 1/4 cup water around salmon

Step 4: Technique & Execution

Place tomatoes and cilantro in the skillet

Step 5: Technique & Execution

Cover, and cook 15 minutes, or until fish is easily flaked with a fork

Step 6: Technique & Execution

Bring 2 cups water to boil in a pot