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
Test Kitchen Notes
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.
skin-on whole salmon filet
cloves garlic, smashed
red pepper flakes
mirin or dry white wine
lemon, zested and juiced
Salt and pepper to taste (Jacobson sea salt is the best)
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.