Roast salmon is a dish I enjoy making over and over again for its simplicity and its nutrient-packed goodness.
Yield: 4servings
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Ingredients
1½poundswild salmon
1tablespoonextra virgin olive oil
½teaspoonkosher salt
¼teaspoonground black pepper
¼ to ½cupminced 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.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.