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Author Notes: My birthday is New Year’s Eve, and every year we would have my party at my mom’s restaurant. While she was cooking prime rib for 100, she would make me whatever I wanted—and I always picked fish. She would liberally season usually halibut and roast it quick. This recipe is a homage to this birthday tradition. —Alexandra V. Jones
Food52 Review: This recipe is good but some of the favors get lost with the roasting. I recommend cutting the mirin or white wine down to 2 tablespoons so as not to water down the oil mix too much. To reap as much flavor and color from the saffron, out a pinch of saffron into a mortar and pestle with a pinch of sugar. I would roast the salmon at 450 for about 10-12 min with only salt and pepper, adding the garlic saffron mix with the herbs after cooking.
- 1 skin-on whole salmon filet
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, smashed
- 1 pinch red pepper flakes
- 1/4 cup mirin or dry white wine
- 1 pinch saffron
- 1 lemon, zested and juiced
- Salt and pepper to taste (Jacobson sea salt is the best)
- 1 handful fresh parsley and chives or other fresh herbs (basil and sage are great, too)
- Preheat oven to 450° F. In a small saucepan, place olive oil, butter, garlic, and red pepper flakes over medium-low heat, heat until garlic is fragrant, then add mirin. Remove from heat, then add saffron.
- Grease a sheet pan with cooking spray or oil, then place the filet skin down. Season with salt and pepper, and pour the garlic mixture over the fish.
- Roast for 15 to 20 minutes. Roughly chop the herbs. Sprinkle the cooked salmon with herbs, lemon zest, and lemon juice. Eat. Good for a group or a potluck.
- This recipe was entered in the contest for Your Best Show-Stopping Holiday Main