When sockeye salmon season comes along, it quickly becomes ideal summer fare. The lean and thin cut cooks in a flash while staying moist and flavorful in this butter-roast oven method, inspired by Mark Bittman, and pairs itself with whatever you may have on hand. Here, the first day I saw broccoli at the farm, I roasted up some at the same time as the salmon and mixed up a creamy, spicy dip for the toasty vegetable. —Two Trays Kitchen
3/4 -1 pounds
wild sockeye salmon side
sea salt + pepper
small head seasonal broccoli, cut in 3-4 "steaks" from center
each red pepper flakes, garlic powder
Lemon wedges, for squeezing
chives, for snipping
In This Recipe
Heat the oven to 400 degrees F. Toss broccoli in a bowl with salt, pepper, pepper flakes, garlic powder and olive oil. Set aside to soak a few minutes, then spread on a parchment-lined sheet pan, and roast 20-25 minutes until crisp tender, turning once.
Let the salmon sit at room temp to take the chill off. Pat it dry then season the flesh side with salt and pepper. Place butter in a ceramic dish large enough to hold the fillet, and set in the oven to melt, a few minutes. Carefully remove and place salmon, flesh side down, into dish. Return to oven for 4-5 minutes. Carefully remove and using tongs, slide the skin off. Now season the skinned side with salt, and carefully flip over so the flesh side is up. Return to oven for 2-5 minutes, depending on thickness. A thin knife inserted will feel slightly warm to the chin. Let rest a few minutes, then transfer to a platter with broccoli.
For the aoli, stir together sriracha, mayo, yogurt. Add a wee pinch salt and squeeze of lemon if desired. Snip chives over fish and serve with lemons and aoli.