So I got the cutest request from one of my daughters the other day. She asked me to put this "perfect salmon" on my blog so she'd always be able to make it. I didn't have a recipe per se, but I was happy to write one so I could fulfill her request immediately.
I like to have lots of leftovers for salads and snacking so I like to roast a 3-pound fillet, but feel free to choose any size that suits your needs. You'll have to adjust the amount of salt and pepper used, but the cooking technique will remain the same.
Looking for something a little more special? Try Captain Jack's Salmon Dry Rub. Same cooking technique with a slightly dressed up flavor profile. Either way, you can't lose.
Line a half sheet pan with nonstick foil and place the fillet on the foil, skin side down.
Drizzle the fillet with extra virgin olive oil.
Use a pastry brush to spread the oil all over the fillet.
Sprinkle the kosher salt and pepper evenly over the fillet.
Pop it in the center of a preheated oven and roast for approximately 10 minutes per inch of thickness or until the salmon is cooked through and flakes easily. Mmmmmm!
My fillet took exactly 7 minutes to cook. How's that for a quick dinner? Cook extra so you have lots of leftovers.
Perfect Roasted Salmon
makes 6-8 servings
- 2-3 pound Salmon fillet
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 425F and line a half sheet pan with nonstick foil.
- Place salmon, skin side down, on foil.
- Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper as shown.
- Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approx 10 minutes per inch of thickness).