Oven-Roasted Fresh Salmon - Hotel Restaurant Style make your own at home

JD

October 04, 2019

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tasty-fish-recipe, tasty-food-recipe

Oven roasting is a simple, hands-off way to tackle fish, which can be intimidating to inexperienced cooks. To get a browned exterior and perfectly cooked interior on salmon fillets, we used a method where we preheat the oven and a baking sheet to 500 degrees, then turn down the heat just before placing the fish on the sheet. The initial blast of high heat firms up the exterior of the fish, which then gently cooks as the temperature in the oven slowly drops. To ensure uniform pieces of fish, start with a whole center-cut fillet and cut it yourself. Cutting several slits in the skin helps the fat render. If your knife is not sharp enough to cut through and slash the skin easily, try a serrated knife. It’s important to keep the skin on the fillets during cooking; remove it afterward if you want.

Serves: 4
Total Time: 25 minutes

Ingredients

1 (1¾- to 2-pound) skin-on salmon fillet, 1½ inches thick
2 teaspoons extra-virgin olive oil
Salt and pepper
Lemon wedges

Cooking Procedure

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Meanwhile, cut salmon crosswise into 4 fillets. Make 4 or 5 shallow slashes, about 1 inch apart, on skin side of each fillet, being careful not to cut into flesh. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper.
3. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon, skin side down, on rimmed baking sheet. Roast until centers are still translucent when checked with tip of paring knife
and thermometer inserted into salmon registers 125 degrees (for medium-rare), 9 to 13 minutes. Transfer salmon to plates and serve with lemon wedges.

Cook with a twist | Oven-Roasted Salmon with Grapefruit and Basil Relish

Omit lemon wedges. Cut away peel and pith from 2 red grapefruit, then separate segments and cut into ½-inch pieces. Place grapefruit pieces in fine-mesh strainer set in a bowl and drain for 15 minutes. Pour off and discard all but 1 tablespoon grapefruit juice from bowl; whisk ½ minced small shallot, 2 tablespoons chopped fresh basil, 2 teaspoons lemon juice, and 2 teaspoons extra-virgin olive oil into juice in bowl. Stir in
grapefruit segments and season to taste with salt and pepper. Serve with salmon.

SHOPPING FOR SALMON

When you see the labels “Atlantic” and “Pacific” on salmon, you probably assume they refer to the places the fish were caught, but those names are a little misleading. Once upon a time, Atlantic salmon did originate in the Atlantic Ocean. But nowadays most Atlantic salmon sold in the United States is raised on farms in Norway, Scotland, Chile, and Canada. The fish called Pacific salmon—which includes sockeye, coho, and Chinook (also called king)—originated in the North Pacific Ocean. Most Pacific salmon sold in this country is still wild-caught in the American Northwest, British Columbia, and Alaska. Pacific salmon has a more assertive flavor and a lower fat content than farmed Atlantic salmon. With its naturally firmer flesh and lower fat content, wild Pacific salmon is better cooked to a slightly lower temperature than farmed Atlantic salmon (120 degrees versus 125 degrees) for the ideal tender, moist texture.