FOOL PROOF ROAST SALMON

billiejuneroastsalmon

My philosophy on food is this:

MAKE IT WITH LOVE, USE QUALITY INGREDIENTS, KEEP IT EASY

Roast Salmon is one of my go-to meals because it is healthy, easy and SO COMPLETELY DELICIOUS.  Salmon can often be intimidating to make at home but I am here to assure you that it can be moist, flaky, and melt in your mouth.  The requests that come in for this recipe are insane - in fact, 3 people asked me for it this week alone - which is why I am posting it, so everyone can find it with ease.  Give it a try this weekend and let me know what you think in the comments below.

PS: At the bottom of the post are additional cooking notes as well as a printable!

 

INGREDIENTS:

8oz Salmon Fillet

1/2oz Butter

Kosher Salt

Pepper

 

 

STEP ONE:

Preheat Oven to 450 degrees

 

 

 

 

 

STEP TWO:

Butter sides and bottom of ovenproof dish - I slice off a pat of butter and use a paper towel to do this.

Place salmon skin side down and season with salt and pepper.

 

 

STEP THREE:

Roast for 12 - 15 min.

Every oven is different so if you do not want to run the risk of the salmon drying, start at 12 and check the center - it will be fine if you cut into it.

 

 

ADDITIONAL NOTES:

  • If using glass or ceramic ovenware, ensure dish can withstand heat up to 450 degrees - some can only withstand up to 350 degrees.

  • Feel fee to substitute a sheet pan and aluminum foil or parchment if you do not have ovenware readily available.

  • I prefer to purchase Atlantic salmon, wild whenever possible, from the seafood counter at my local grocer. If in doubt when selecting, ask your local expert behind the counter - trust me when I say they are happy to talk to a friendly face and disseminate their knowledge.

  • I prefer to purchase my salmon with the skin on but you can request for it to be removed at the time of selection.

  • I am a firm believer that using butter to grease the sides and bottom of the dish makes clean up 1000% easier, feel free to substitute with olive oil.

  • Salmon is not a protein that needs to rest like chicken or beef - once removed from the oven, by the time it is plated and on the table, its juices should be sufficiently distributed.

  • If you would like to mix up your flavor profile, you could add a thin layer of brown sugar (not too thick or it will not caramelize); chili powder; cajun seasoning; a smear of stone ground mustard or make a honey mustard - whatever you prefer!