If you follow Our Everyday Dinners on Instagram or Twitter, you know I spent the weekend in Seattle at the International Food Bloggers Conference. It was extremely educational, but also a lot of fun!  I went to the conference as a guest of Girard’s, as part of the Girard’s Culinary Collective.  I’ll tell you much more about those exciting events later, but when I got home from Seattle, the company had sent fresh salmon from Pike’s Place Market.   I was thrilled to throw my meal plan out the window for the freshest salmon in Arkansas!

This is a skin-on filet of salmon, which is different from the frozen salmon you get in the grocery store, so it contained tiny pin bones.  I removed the bones with tweezers, but you should use needle nose pliers (not what you use for your eyebrows, ick.).  This simple recipe works great with any type of salmon.