22 minutes
Experience the best of both worlds with this salmon recipe that promises a crispy skin and a tender, moist interior. Simple yet elegant, this dish is perfect for a refined weeknight dinner or a special occasion.
Large Skin-on Salmon Fillet
0 lb
teaspoons
to taste
to taste
1. Prep Salmon
Preheat: Position oven rack at the lowest level, place a rimmed baking sheet on the rack, and preheat the oven to 500°F. Trim Fat: With a sharp knife, remove any white fat from the belly of the fillet. Portion: Cut the salmon into 4 equal pieces. Slash Skin: Create 4 to 5 shallow slashes about an inch apart on the skin side of each piece, ensuring not to cut into the flesh.
2. Season
Pat dry: Use paper towels to pat the salmon dry. Oil and season: Rub the fillets evenly with olive oil, then season generously with salt and pepper.
3. Roast
Lower heat: Reduce the oven temperature to 275°F and remove the preheated baking sheet. Place salmon: Arrange the salmon pieces skin-side down on the baking sheet. Oven roast: Roast until the center of the thickest part of the fillets is slightly translucent when checked with a paring knife, or an instant-read thermometer reads 125°F, about 9 to 13 minutes.
4. Serve
Rest and plate: Transfer the fillets to individual plates or a serving platter. If desired, top with your choice of relish (refer to related recipes).
Whisk together soy sauce, honey, a touch of sesame oil, and minced ginger. Brush over the salmon before roasting for an Asian-inspired flavor.
Top your salmon with sliced olives, cherry tomatoes, and a sprinkle of feta cheese in the last few minutes of roasting.
Spread a thin layer of basil pesto over the salmon before roasting. It'll create a vibrant, herby crust.
Combine equal parts of Dijon mustard and maple syrup with a splash of apple cider vinegar for a sweet and tangy glaze.
Combine finely chopped fresh dill with grated lemon zest and a touch of garlic powder. Pat this mixture onto the salmon before roasting.
Use a meat thermometer to check for doneness, aiming for an internal temperature between 125°F and 140°F for your preferred doneness.
Opt for fresh, high-quality salmon. Wild-caught salmon often offers better flavor and texture than farmed, and choose a piece with the skin on for added crispiness.
Preheat your oven and a baking sheet or cast-iron skillet. Use high heat (around 425°F to 450°F) to cook the salmon quickly and avoid drying it out.
Start cooking with the skin side down to crisp it up and insulate the flesh from direct heat for more gentle cooking once the skin is crisp.
Remove any pin bones with tweezers and pat the salmon dry. Let the salmon sit uncovered in the fridge for an hour to air-dry the surface further.
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