This simple four-ingredient recipe for Roasted Salmon Fillets can be seasoned any way you like. One nice version is to paint the salmon with teriyaki sauce before roasting. Or you could brush the fillets with minced garlic and ginger combined with lemon juice and extra virgin olive oil. You can also brush the salmon with a mixture of honey mustard and oil; French dressing or seafood cocktail sauce would also be delicious. The possibilities are endless!
You can add other ingredients to this recipe if you'd like. Add some fresh or dried herbs such as oregano or marjoram; add some honey for a beautiful shiny glaze, or add other spicy ingredients such as chipotle peppers in adobo sauce.
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.
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.
Salmon is such a delicate fish and it can be flavored so many ways. 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.
- 4 (6 ounce) 1" thick salmon fillets
- 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 oven to 450°F. Line a heavy-duty baking sheet or baking pan with heavy duty oil.
- Place fillets on the prepared pan. Brush the salmon with the olive oil and sprinkle with the seasonings.
- Roast the fish for 8-10 minutes, then turn off heat and let the fish stand in the unopened oven for 3-5 minutes longer.
- When done, the fish should be at least 145°F as measured with a meat thermometer. Salmon can be served medium rare, as long as the exterior is cooked. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|