RoastAmerican
Oven-roasted salmon
The indoor twin of the hot-smoked fillet. High heat, 12 minutes, pull 125°F. No pellicle, no alder — still fish.
Made it?
25 min · 10 min hands-on · pull 125°F · rest 4 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- salmon fillet, skin on2 lb
- kosher salt1 tsp
- olive oil1 tbsp
- lemon1
- parsley, to finishdill or
Method
- 1
Heat oven to 425°F. Salt the fillet 15 minutes. Oil a sheet pan; skin down.
- 2
Roast 10–14 minutes to 125°F in the thickest part. The white albumin means you went hotter or longer than you needed.
- 3
Rest 4 minutes. Lemon and herbs. The smoked salmon cook is the other day.
If you don’t have it
- Center fillet → The hot-smoked salmon already in the library. Same fish, different day. Oven is 12 minutes; smoke is an afternoon.
- Skin-on → Skinless, on parchment. Skin is a heat shield and a handle. Keep it if you can.
Same cook, different day
Broiled top
You want color. Roast to 120, then 1 minute under the broiler. Watch it.
Mustard-dill
A Nordic plate. A thin Dijon-dill smear before the oven. Not a heavy crust.
Sheet with vegetables
One pan. Hard vegetables need a head start. Salmon goes on for the last 12 minutes.
On the plate
With this, try
- With this dish, try making buttered new potatoes.
While a fillet or chops finish. New potatoes, salted water, drain, butter, herbs. Leave the skins.
25 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making cucumber-onion salad.
Anytime. Better after 20 minutes in the vinegar. Thin cucumber, thin onion, vinegar, a pinch of sugar, salt.
15 min