Roast Salmon
Roast salmon is a dish I enjoy making over and over again for its simplicity and its nutrient-packed goodness. The omega 3-rich swimmer requires fuss-free prep and quick-cooking, so it’s ideal for weeknight dinners, but it’s elegant enough to serve as an entrée at a fancy dinner party.
I like to roast salmon in the oven—you can vary the herbs and seasonings depending upon your palate and crowd. A general rule: Cook salmon about 4 minutes per ½-inch thickness (most salmon filets are over 1-inch thick and take between 10 and 12 minutes), or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you like it well done; take it out a few minutes earlier if you prefer it medium rare. I’ve also included grilling instructions below, if that’s your preferred cooking method. Alternatively, if you’d like to pan-cook the salmon—whether with crispy skin or without—you can follow this recipe.
Try my Miso-Glazed Salmon.
Roast Salmon
Ingredients
- 1½ pounds wild salmon
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ to ½ cup minced herbs, cilantro, dill, fresh thyme leaves or other herb of choice
Instructions
- Preheat oven to 425˚ and position a rack to the top spot. Liberally mist a baking sheet with oil spray. Place salmon skin side down (if skin is intact) and drizzle oil over salmon. Sprinkle salt, pepper and preferred seasonings over salmon.
- Roast in the oven on the top rack for about 10 to 15 minutes. A general rule: Cook for about 4 minutes per ½-inch thickness of salmon, or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you prefer it well done; subtract a few minutes if you want it medium rare.Set oven to broil and finish under the broiler for a few minutes to crisp the tops, if you’d like them more well done.Alternatively, you can grill salmon. Make sure fish is at room temperature. Place salmon on a pre-heated indoor or outdoor grill, skin side down. Cook for 5 to 8 minutes, depending on the thickness, then using a wide spatula, carefully flip to the other side and cook for another 4 to 5 minutes, or until it reaches your preferred level of doneness. (Note: Salmon should release easily from the grill; if it doesn’t, wait another 1 minute or 2 before flipping.)Keep in mind most salmon filets take just about 12 minutes to cook through, so pay close attention to avoid overcooking.
