|Nutritional Guidelines (per serving)|
This simple four-ingredient recipe for roasted salmon fillets is a quick and easy way to prepare a nice dinner. Serve this dish with something cooling, like a cucumber salad, and some roasted potatoes or scalloped potatoes. For dessert, a fruit pie would be a wonderful choice. And to drink, white wine or sparkling water would be good.
Before you coat the salmon with the oil and seasonings, make sure you remove the pin bones. Those tiny bones can be felt with your fingers. Pull them out with a clean set of tweezers and discard them.
You can also use salmon steaks in this easy recipe. If you choose to do that, roll the thin "arms" of the steaks into the body of the fish so they don't overcook. To do this, cut the skin off of the outside of one of the thin pieces. Tuck it against the main body of the salmon, then tuck the thin piece that still has the skin attached to the skinned piece. Tie with some kitchen string or hold with toothpick. When the fish is cooked, you can remove the string or toothpick and the fish will stay in the pretty round shape.
- 4 (6-ounce) salmon fillets (1-inch thick)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 1/3 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
Preheat the oven to 450 F. Line a baking sheet or baking pan with heavy-duty aluminum foil.
Place the fillets on the prepared pan. Brush the salmon with the olive oil and sprinkle with the seasonings.
Roast the fish for 8 to 10 minutes, then turn off heat and let the fish sit in the closed oven for 3 to 5 minutes longer.*
Allow the fillets to rest, covered, for 5 minutes before serving.
Serve with your favorite sides and enjoy!
Internal Temperature for Fish*
Aim for an internal temperature of 125 to 130 F (measured with a meat thermometer) in order to prevent overcooking and drying out the salmon. While the USDA recommends 145 F, remember that the temperature of the fish will rise after it is removed from the oven. You are likely to get overdone fish if it is left in the oven until it reaches 145 F. Salmon can be served medium-rare, as long as the exterior is cooked. The center of the fillet can still be a bit translucent, but it should flake along the muscle fibers.
Instead of brushing the salmon with olive oil, try brushing it with these different combinations before adding your dry seasonings:
Minced garlic and ginger combined with lemon juice and extra virgin olive oil.
A mixture of honey mustard and oil.
Seafood cocktail sauce
You can add fresh or dried herbs such as oregano or marjoram. Honey adds a beautiful shiny glaze. You can make your salmon spicy with chipotle peppers in adobo sauce.