Please don’t overreact, but I don’t really love salmon. It’s fine, but there’s no WAY it would make my top 5 fish list or even necessarily my top 10 fish list. Whatever. My husband, on the other hand, is gaga for the stuff, skin and all, so I try to chef it up time-to-time. This recipe is by far my favorite. It’s perfectly cooked through- firm, but still slightly translucent and amazingly tender. The sauce is just the icing on the cake and is not necessary. I also love a fruit salsa (mango, tangerine, pineapple) with it, but just about anything works.
1 skin-on salmon fillet, cut into equal pieces, OR equal slices of salmon fillet (the point is you don’t want to try to cook that measly little tail at the same time as the big meaty part)
2 teaspoons EVOO
Kosher salt & Pepper
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use a sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces, if not pre-cut.
- Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet.
- Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Serve with dill beurre blanc sauce or relish