My mother-in-law taught me this technique for roasting fish with the skin on and I have used it for years. I love how the skin sticks to the foil for easy serving. She used whitefish and butter; I adapted that for salmon with great success. I usually pair it with a sauce or salsa; mango salsa is very lovely, or a yogurt-based herbal sauce as I show here, but just a slice of lemon is also wonderful. —deanna1001
Test Kitchen Notes
I LOVE this recipe. I have always been leery of cooking fish, but after trying this method I'm sold. So easy and the fish was moist and tasty. I added dill on top of the mayo just because and it was great. Also, when you serve the fish, bonus, the skin stays on the foil! I will definitely make this recipe again. —Marykay Feely
For the salmon
5 to 8-ounce filets of salmon, preferably wild-caught, skin-on, pin bones removed
Salt & freshly ground black pepper
dill pollen (or dillweed)
small garlic clove, peeled
4 to 5
Salt to taste
Lemon juice to taste
In This Recipe
Preheat oven to 475° F. Line a sheet pan with foil. DO NOT oil or grease. Place fish skin-side down on the pan. Skim coat with mayonnaise (you may need more or less depending on size of filets—you're looking for a thin coating). Sprinkle with salt and freshly ground pepper and top with dill pollen.
Roast for 10 to 12 minutes depending on thickness of filets, until rare.
Meanwhile make sauce (can be done in advance and refrigerated): Smash the garlic and salt and basil in a mortar and pestle until you have a rough paste. Add yogurt and season with salt and lemon juice to taste.
When fish is done, slip a spatula under the fish to remove from foil, leaving skin behind. Serve with sauce and/or lemon.