roast salmon

This is the fastest and simplest way to cook a side of salmon. Once it's done, you can do a large variety of things with it. The number of servings will depend on the size of your fish. A one pound side of salmon will just feed three-four people, for instance. TIP: Tuck under the skinny tails ends so they don't over cook.

Prep Time10

Cook Time15

Resting Time2

Total Time25

Course: Main Course

Cuisine: American

Keyword: Salmon

Servings: 6

Ingredients

1 side of salmon–check for/remove pin bones* (about 2 pounds)
Olive oil
Kosher salt and pepper
Sliced whole lemon
2 sliced medium shallots or 1 small red onion

Instructions

*Preheat oven to 425 degrees. Cover rimmed sheet pan with two overlapping sheets of foil across the shorter side (13 inches) that extend 3-4 inches on each side of pan. Place salmon, skin side down, at center, lengthwise. Dry the fish a bit by patting gently with paper towels. Brush salmon evenly with olive oil, sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground pepper, and lay lemon and shallot slices down center of fish.
*Fold the sides of the foil up and around the fish, completely sealing to create an airtight package. Place at center of oven and roast for 12-15 minutes (depending on the size of the side of salmon) or until barely firm but still juicy and damply pink at center. (Does it flake when tested with a fork? It’s done.) Let rest a minute or two. FYI: USDA says 145 degrees for salmon; many chefs prefer stopping cooking at 120 or so degrees F; the fish will come up a few degrees while resting.

Notes

*Buy wild salmon. Less expensive wild salmon sides are often available in the frozen section of your grocery. Keep them in the freezer. Submerged in cold water, they thaw in about an hour or you can leave them in the fridge overnight.