AuthorAnn Ogden GaffneyAnother recipe from my cookbook, Simple Roasted Salmon is an easy, delicious way to cook this wonderful, nutrient packed fish using a few basic pantry items. You'll need to allow a little time for it to sit in the simple marinade, but after that the salmon cooks in no time at all, especially if you use my trick of heating the baking sheet first. Enjoy! #cookfromthebook
In a dish just big enough to hold the salmon, or in a ziplock bag, mix the lemon juice and olive oil together. Add the crumbled bay leaves.
Rub the flesh side of the salmon with a little salt and turn it in the marinade until coated, then turn skin side up and rub a little salt into the skin. Cover with plastic wrap and let the salmon sit for 30 minutes in the refrigerator.
Line a baking sheet with parchment. Preheat the oven to 425°F Heat the baking sheet on a high rack while the oven is preheating.
When the oven is hot, remove the salmon from the marinade and place it skin side down on the hot baking sheet (see Quick Tips). Quickly spoon any marinade from the dish over the top. Bake for 10 to 12 minutes, or until firm when pressed with a fork. The softer the fish, the less cooked it is. Serve immediately.
Quick Tips
Make sure to get a slice from the thickest part of the fillet. If you don’t see it, ask the fishmonger to cut one for you. The pointy tail end is too uneven in thickness to cook evenly.
The rule of thumb is to cook fish 10 minutes per inch of thickness. If you cook a smaller single serving, it will need less baking time, about 8 to 10 minutes.
Parchment is key when cooking fish. It makes for easy clean up with no smelly burnt bits to scrape off your cookware.
If you like crispy skin, cook the salmon skin side up.
Simple Roasted Salmon is an easy, delicious way to cook this wonderful fish. You'll need to allow a little time for the salmon to sit in the marinade, but after that it cooks in no time at all
2 servings
Ingredients
Directions
In a dish just big enough to hold the salmon, or in a ziplock bag, mix the lemon juice and olive oil together. Add the crumbled bay leaves.
Rub the flesh side of the salmon with a little salt and turn it in the marinade until coated, then turn skin side up and rub a little salt into the skin. Cover with plastic wrap and let the salmon sit for 30 minutes in the refrigerator.
Line a baking sheet with parchment. Preheat the oven to 425°F Heat the baking sheet on a high rack while the oven is preheating.
When the oven is hot, remove the salmon from the marinade and place it skin side down on the hot baking sheet (see Quick Tips). Quickly spoon any marinade from the dish over the top. Bake for 10 to 12 minutes, or until firm when pressed with a fork. The softer the fish, the less cooked it is. Serve immediately.
Quick Tips
Make sure to get a slice from the thickest part of the fillet. If you don’t see it, ask the fishmonger to cut one for you. The pointy tail end is too uneven in thickness to cook evenly.
The rule of thumb is to cook fish 10 minutes per inch of thickness. If you cook a smaller single serving, it will need less baking time, about 8 to 10 minutes.
Parchment is key when cooking fish. It makes for easy clean up with no smelly burnt bits to scrape off your cookware.
If you like crispy skin, cook the salmon skin side up.
