Author Notes: 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
Food52 Review: 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
Prep time: 5 min
For the salmon
5 to 8-ounce filets of salmon, preferably wild-caught, skin-on, pin bones removed
Salt & freshly ground black pepper
teaspoon dill pollen (or dillweed)
small garlic clove, peeled
4 to 5
cup Greek yogurt
Salt to taste
Lemon juice to taste
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Salmon