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!
8oz Salmon Fillet
Preheat Oven to 450 degrees
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.
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.
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!