Perfect Roast Salmon
deanna1001
Photo by Bobbi Lin
- Serves
- 2
- Prep Time
- 5 Minutes
My mother-in-law taught me this technique for roasting fish with the skin on and I have used it for years. I love how the skin sticks to the foil for easy serving. She used whitefish and butter; I adapted that for salmon with great success. I usually pair it with a sauce or salsa; mango salsa is very lovely, or a yogurt-based herbal sauce as I show here, but just a slice of lemon is also wonderful.
Ingredients
For the salmon
- 2 5 to 8-ounce filets of Norwegian salmon
- 2 teaspoon mayonnaise
- Salt & freshly ground black pepper
- 1/4 teaspoon dill pollen (or dillweed)
Sauce
- 1 small garlic clove, peeled
- 1/4 teaspoon salt
- 4 to 5 basil leaves
- 1/2 cup Greek yogurt
- Salt to taste
- Lemon juice to taste
Featured Video
I LOVE this recipe. I have always been leery of cooking fish, but after trying this method I'm sold. So easy and the fish was moist and tasty. I added dill on top of the mayo just because and it was great. Also, when you serve the fish, bonus, the skin stays on the foil! I will definitely make this recipe again.
Directions
Instructions
- Step 1
Preheat oven to 475° F. Line a sheet pan with foil. DO NOT oil or grease. Place fish skin-side down on the pan. Skim coat with mayonnaise (you may need more or less depending on size of filets—you're looking for a thin coating). Sprinkle with salt and freshly ground pepper and top with dill pollen.
- Step 2
Roast for 10 to 12 minutes depending on thickness of filets, until rare.
- Step 3
Meanwhile make sauce (can be done in advance and refrigerated): Smash the garlic and salt and basil in a mortar and pestle until you have a rough paste. Add yogurt and season with salt and lemon juice to taste.
- Step 4
When fish is done, slip a spatula under the fish to remove from foil, leaving skin behind. Serve with sauce and/or lemon.