Fuel your body, lift your mood, and keep things simple. That’s what the Recovery Kitchen is all about.
At ViaMar, Chef Blake’s Lemon Garlic Butter Salmon is more than just a flavorful dish, it’s a reflection of our “All Foods Fit” philosophy in action. This simple yet satisfying recipe brings together rich, nourishing salmon with the bright freshness of lemon, the comfort of butter, and the depth of garlic, finished with a tangy balsamic drizzle that elevates every bite. In line with our approach to healing relationships with food, this meal embodies balance, enjoyment, and freedom from rigid rules. No ingredient is off-limit. Each plays a role in creating a delicious, fulfilling experience that encourages nourishment without guilt. By embracing dishes like this, we support the idea that food can be both satisfying and joyful, helping individuals reconnect with their bodies, trust their hunger cues, and rediscover the pleasure of eating in a way that feels sustainable, empowering, and whole.
In the Recovery Kitchen, food isn’t about perfection, it’s about progress, comfort,
and rediscovering joy.
HOW TO MAKE LEMON GARLIC BUTTER SALMON
Ingredients
- 2 Salmon fillets
- 2 tbsp butter,
- 2 Garlic Cloves minced
- Lemon Slices
- ½ cup Balsamic Vinegar
cup = 8 oz
tsp = teaspoon
tbsp = tablespoon
pinch of salt = roughly 1/16 to 1/8 of a tsp
Directions
- Preheat oven to 400 degrees
- Rince quickly under faucet with cold water the salmon fillets and pat dry with paper towel
- Finely mince garlic and slice the lemon
- Sprinkle minced garlic on the fillet. Place on top with 1 tsp of butter OR Melt butter and add minced garlic. Spread on salmon fillet
- Place lemon slices on top
- Wrap up salmon fillets in aluminum foil
- Place in cooking dish or pan
- Cook approximately 20 min for thoroughly cooked salmon or 12-15 minutes for more moist salmon. (depending on the thickness of your fillet and type of salmon or until salmon flakes easily.)
- Prepare the balsamic reduction (see recipe tips)
- Open aluminum. Let salmon rest for 5 minutes
- Place on plate and drizzle with balsamic reduction
Recipe Tips
- Removing Pin Bones
Sometimes the fishmonger will already remove the pin bones, but if not, they’re easy to take out yourself. Run your fingers lightly along the fillet to locate the small bones, then use tweezers or fish pliers to gently pull them out.
- Allow the salmon to rest at room temperature
Allowing the salmon to rest at room temperature for a few minutes before serving is important because during cooking, fibers contract and push liquids to the center. When you give the fish time to rest, the muscle fibers relax and the juices spread back throughout the piece.
When choosing salmon, quality plays a major role in both flavor and texture.
Salmon Buying Tips
Types of Salmon
At the market, you’ll typically find three main varieties:
- Atlantic Salmon: The most common and budget-friendly option, known for its mild flavor. Since all commercially available Atlantic salmon is farm-raised, quality can vary depending on the source.
- Sockeye (Red) Salmon: Easily identified by its deep red color and robust flavor. It’s leaner than other varieties and generally more affordable than King salmon.
- King (Chinook) Salmon: The richest and most premium option. High in healthy fats with a buttery texture, it’s ideal for special occasions and prized for its superior taste.
What to Look for When Buying Salmon
- Smell: Fresh salmon should have little to no odor. A strong “fishy” smell is a sign it’s past its prime.
- Appearance: Look for bright, vibrant flesh without brown or gray spots. The surface should be smooth and intact, not cracked or separated.
- Texture: Fresh salmon should feel firm, moist, and slightly springy to the touch—not soft, mushy, or slimy.
Types of Salmon
At the market, you’ll typically find three main varieties:
- Atlantic Salmon: The most common and budget-friendly option, known for its mild flavor. Since all commercially available Atlantic salmon is farm-raised, quality can vary depending on the source.
- Sockeye (Red) Salmon: Easily identified by its deep red color and robust flavor. It’s leaner than other varieties and generally more affordable than King salmon.
- King (Chinook) Salmon: The richest and most premium option. High in healthy fats with a buttery texture, it’s ideal for special occasions and prized for its superior taste.
How to Make a Balsamic Reduction
In a small saucepan, simmer balsamic vinegar for 5-10 minutes Keep heat at medium-low when reducing the balsamic to prevent it from turning bitter.
To tell when balsamic vinegar has been reduced enough using a spoon, look for it to create a thick, syrupy layer that coats the back of a metal spoon without running off immediately. The reduction should be done when it reaches a consistency similar to maple syrup, usually after it has reduced by half or one-third
Here are the best ways to test it with a spoon:
- The Coating Test: Dip a spoon into the mixture, lift it out, and hold it up. It is ready when the liquid forms a thin, glossy film and coats the back of the spoon rather than dripping off quickly.
- The Finger Swipe Test: Dip the back of a spoon into the reduction, then run your finger through the liquid on the spoon. If it leaves a clear channel that doesn’t run back together, it is done.
OPTIONS FOR SIDES
One of the best things about this Lemon Garlic Butter Salmon is how versatile it is when it comes to serving options. Whether you’re aiming for a simple weeknight dinner or a more composed, restaurant-style plate, this dish pairs beautifully with a wide range of sides. You can keep things easy with roasted vegetables, go fresh and light with a vibrant salad, or mix and match both for a balanced meal. The rich, buttery salmon acts as the centerpiece, while the sides can be adjusted based on what you have on hand, your cooking time, or your personal preferences, making this recipe as flexible as it is flavorful. Below are just two suggestions for you to consider.
ROASTED VEGETABLES
Directions
For a quick sheet-pan meal (choose any combination of vegetables) broccoli, sliced zucchini, asparagus, green beans or potatoes.
- Toss in olive oil, salt, pepper with more minced garlic.
- Roast on a separate cooking sheet alongside the salmon
- Spread the vegetables in a single layer, turning halfway through for even browning.
- Check for doneness.
- May need to cook slightly longer than salmon.
- Fork Test: A fork or knife should easily slide into the thickest piece (e.g., a broccoli stalk or zucchini slice) with little resistance.
- Broccoli: 20–30 minutes (tender with charred edges).
- Sliced Zucchini: 15–20 minutes (tender, not mushy).
- Asparagus: 10–20 minutes (depending on thickness).
- Green Beans: 15–25 minutes (crisp-tender and slightly shriveled).
- Potatoes: 30–45 minutes 1-inch chunks toss in olive oil, salt, pepper & minced garlic
ARUGULA AND AVOCADO SALAD
Directions
For serving 2
In a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.
- 2 cups baby arugula
- 4 tablespoons extra-virgin olive oil,
- 2 tablespoons fresh juice from 1 lemon
- 1 Ripe Hass avocado, pitted and cut into 1/2-inch cubes
For the dressing: Whisk together the lemon juice, olive oil, salt & pepper (to taste)
Add salad greens with avocado onto plates top with salmon, sprinkle on dressing, and serve.
