Herb-Crusted Salmon

I looked high and low for a recipe for Ranch Dressing Mix. I finally found one, and promptly proceeded to alter the ingredients so that I could coat salmon in it and grill the salmon.

YUM. (Although it doesn't taste at ALL like a packet of mix - which might not be a bad thing.)

The Recipe:
Serves 4

1 pound salmon fillet, cut into 4 pieces
2 cups buttermilk
1 Tbs mayonnaise (optional)
1 tsp garlic powder
1 Tbs dried minced onion
4 Tbs dried parsley
1 tsp salt
2 Tbs cracked black pepper
1 Tbs dried dill weed (optional - this doesn't actually appear in Ranch dressing; I just like it.)
1 Tbs dried dill seed (same note as for dill weed, above)
1 tsp ground coriander (also not part of Ranch dressing, but . . . well, you get the idea.)

Pour the buttermilk into a large bowl or into a casserole dish, and soak the salmon pieces for about 15 minutes. (This will remove the fishiness from the salmon.)

While the salmon soaks, combine all remaining ingredients except mayo in a shallow bowl.

Remove the salmon from the buttermilk and pat dry. If you're using the mayonnaise, rub some mayo THINLY over the fleshy part of each salmon piece. (Note: the ranch mixture will stick just fine without the mayo, but the mayo makes it a little crispier and moister.) Coat both sides of the salmon in the herb/Ranch mixture.

Using a non-stick grill pan (or a regular frying pan sprayed with non-stick spray), cook the salmon over medium heat for 5-7 minutes per side. (It will seem like too long. It's NOT. The salmon will get a little charred around the edges. That's GOOD. It needs to cook that long because it was soaking in liquid, but it won't be dry.) When the fish flakes easily with a fork, ta-da! You're done!