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Prep time
5 minutes
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Serves
2
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
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
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Ingredients
- For the salmon
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2
5 to 8-ounce filets of Norwegian salmon
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2 teaspoons
mayonnaise
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Salt & freshly ground black pepper
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1/4 teaspoon
dill pollen (or dillweed)
- Sauce
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1
small garlic clove, peeled
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1/4 teaspoon
salt
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4 to 5
basil leaves
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1/2 cup
Greek yogurt
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Salt to taste
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Lemon juice to taste
Directions
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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.
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Roast for 10 to 12 minutes depending on thickness of filets, until rare.
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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.
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When fish is done, slip a spatula under the fish to remove from foil, leaving skin behind. Serve with sauce and/or lemon.
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