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Heather's Dish

Heather's Dish

How to Perfectly Roast Salmon

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Salmon.  It’s what’s for dinner.

 

Really though, there is nothing quite like a perfectly roasted piece of perfectly wild Alaskan salmon.  It’s the difference between dry fish and tender flaky morsels.

 

Between fishy rubber and buttery goodness.

 

Between a meh dinner and a melt-in-your-mouth extravaganza.

 

I’ll take the tender-flaky-morsel-buttery-goodness-melt-in-your-mouth-extravaganza please and thank you.

 

Let’s do this.

First things first you’ll want to obtain a quality piece of fish – check out where you can get wild Copper River salmon near you.  You want the good stuff, trust me!

 

If you’re like me and you just like to use whatever you have on hand, you’ll grab a pair of (clean!) needle-nose pliers and pull out the pin bones in the filet.  Nothing ruins a fabulous salmon dinner like biting into a pin bone and then having to fish (so punny) it out of your mouth.  It’s also not super attractive.

 

Next you’ll want to grab a sheet pan, line it with foil (easy clean up!) and spray with nonstick or rub it with olive oil.  This allows the skin to crisp AND it makes removal of the fish super easy.  Lay the salmon skin side down on the foil surface.

 

Sprinkle and rub your favorite spices on the fish; I really like simple sea salt and fresh black pepper, but Cajun seasoning is especially delicious as well.  So go ahead, get some flavor all up on there.  And maybe cover with lemon slices if you’re feeling particularly fancy.

 

Roast at 400 for 20 minutes for the entire filet; if you’ve cut it into portions it will need to roast for less time until it flakes easily with a fork.  Remove from the oven and let it sit for 5 minutes.

 

DIG IN!

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Comments

  1. Lesley says

    July 10, 2012 at 4:41 am

    I love the simple ways of cooking fish!

    Reply
  2. luv what you do says

    July 7, 2012 at 6:23 pm

    I am a huge fan of salmon and I just made some for dinner tonight with a great new salmon seasoning. One of my favoite toppings is chili powder, cumin, and brown sugar. I’m so happy I have leftovers for tomorrow!

    Reply
  3. Miranda @ Biting Life says

    July 7, 2012 at 3:01 am

    This is exactly how I love to cook salmon! I probably make it once every two weeks, if not more. It’s so great, especially in the summer 🙂 Usually I prepare it with salt and pepper, spread some Dijon mustard on top, and sprinkle with a tablespoon of panko crumbs. It’s so yummy!!

    Reply
  4. Carissa @ Fit To Indulge says

    July 5, 2012 at 8:48 am

    Mmmm… I love salmon. It doesn’t need a whole lot of ingredients does it? Simple delish.

    Reply

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