Emberlynn Food Fun @Emberly142 - Twitter Profile

Emberly142 retweeted

food lover @foodlover3719

4 days ago

foodlover3719's tweet photo. https://t.co/G5vFXIrFy0

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Joey loves delicious food @lee_joey2366

7 days ago

No Corn Syrup Caramel Pecan Pie Recipe https://t.co/wF6wD2lmBa

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Emberlynn Food Fun @Emberly142

7 days ago

Tender Slow-Cooked BBQ Pot Roast https://t.co/OYPPAJ8zZv

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Flavorful Kitchen Adventures

@ann_ann886

8 days ago

Lemon Garlic Salmon Servings: 4 Prep: 10 minutes Cook: 12–15 minutes Ingredients 4 salmon fillets, 5–6 oz each (skin on or off), patted very dry 1 tsp kosher salt 1/2 tsp black pepper 1 tsp paprika (sweet or smoked) 1 tbsp olive oil Lemon–garlic butter 3 tbsp unsalted butter 3 cloves garlic, finely minced Zest of 1 lemon 3 tbsp fresh lemon juice 2 tbsp low‑sodium chicken broth or dry white wine 1 tbsp honey (optional, balances acidity) 2 tbsp chopped parsley or chives Lemon slices, for garnish Instructions Season Pat salmon dry. Mix salt, pepper, and paprika; season all sides. Sear Heat a large oven‑safe skillet over medium‑high. Add olive oil. When shimmering, add salmon flesh‑side down. Sear 2 minutes until lightly golden; flip so the skin side is down. Make the lemon–garlic butter Drop the heat to medium. Add butter to the pan around the salmon. When melted and foamy, add garlic; cook 20–30 seconds. Stir in lemon zest, lemon juice, broth/wine, and honey if using. Spoon the sauce over the fillets. Finish in oven Transfer the skillet to a 400°F (204°C) oven and roast 6–8 minutes, just until salmon flakes easily (internal temp ~125–130°F for medium; 135°F for more done). Thicker pieces may need a minute more. Serve Spoon pan sauce over salmon. Sprinkle with parsley/chives and tuck in lemon slices. Tips Extra glossy sauce: swirl 1 more tablespoon cold butter into the pan off heat. Crispiest skin: sear skin side first 3–4 minutes, then flip and finish on the stovetop instead of the oven. Sheet‑pan option: place seasoned fillets on a lined tray, dot with the lemon–garlic butter mixture, and bake at 425°F for 9–12 minutes. Sides: roasted baby potatoes, asparagus, green beans, or a lemony rice pilaf. Quick marinade (optional, 15 minutes max) 1 tbsp olive oil + 1 tbsp lemon juice + 1 grated garlic clove + pinch salt/pepper. Pat dry before searing to avoid sputter. Enjoy the juicy salmon with that bright, garlicky lemon butter!