Bake

Tangy Baked Salmon With Calabrian Chile

February 11, 2021
4 Ratings
Photo by Mark Weinberg Prop Stylist: Amanda Widis Food Stylist: Anna Billingskog
Author Notes

Another baked salmon recipe? Uh, heck yeah! I don’t know about you, but baked salmon is one of those concepts that I know I can slap together in 10 minutes and sit down to eat within the hour, if not less. The idea is just as welcome when planning a celebratory meal as it is a weeknight dinner. Plus, you’ll spend less on the whole fillet of fish than you would on a salmon entrée for one at a restaurant. If salmon is looking a bit pricey at the store this week (or all the salon is gone), buy arctic char, a similarly fatty fish that’s more common, and therefore less expensive, than both farmed and wild salmon.

But let me also tell you why you do in fact need another baked salmon recipe in your repertoire. This one is fall-apart tender (thanks to a bath in olive oil—don’t we all wish we could take one!), tangy (thanks to white wine vinegar), garlicky (thanks to, well, garlic), and, if you like, just the right amount of spicy (thanks to fiery Calabrian chile paste). The paste is available online and at a lot of Italian markets, but if you can’t find it, simply use whatever chile paste you have on hand, like harissa, gochujang, or sambal oelek; a teaspoon of crushed chile flakes will also work in a pinch. And when it comes to the salmon itself: I don’t do the whole slicing your fish into polite portion-sized fillets-thing, and I don't buy them precut at the grocery store either. I prefer to bake the whole 1 1/2 pounds of fish in one or two large pieces. The thinner edges will be more well-done, leaving the fatty center a bit more medium or medium-rare—something for everyone, and an overall more exciting textural moment. And to serve? I don’t neatly slice there, either. Use a big spoon to gently break up the baked salmon into a few large pieces, then plop it all on a big platter. So much more fun.

To round out the meal, I recommend transferring the salmon to a plate after it’s finished cooking, then tossing a pound of 1-inch (or smaller) waxy potatoes like fingerling, new, or Yukon Golds into the baking dish and returning the pan to the oven to bake until tender. Serve everything on one plate, with the pan drippings and lots of fresh lemon juice squeezed over. —Rebecca Firkser

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 3-4
Ingredients
  • 1 1/2 pounds skin-on salmon fillet, picked through for bones
  • 2 lemons
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 3 garlic cloves, grated
  • 1 tablespoon white wine vinegar
  • 2 tablespoons Calabrian chile paste (if you don’t like heat, skip this)
In This Recipe
Directions
  1. Heat the oven to 375°F and place the salmon (skin side down) in a 2-quart baking dish or on a rimmed sheet pan. Zest and juice 1 lemon. Drizzle the fillet with lemon juice, then season with salt and pepper.
  2. In a small bowl, whisk together the lemon zest, olive oil, grated garlic, vinegar, and chile paste, if using. Season with a big pinch of salt and lots of pepper.
  3. Spoon the chile oil mixture over the salmon and bake for 15 minutes. Pull out the dish from the oven and use a spoon or pastry brush to scoop up the chile oil accumulated in the bottom and baste the fish a few times.
  4. Return to the oven and continue baking until the flesh flakes when pulled at with a fork and is cooked to your liking, about another 10 minutes for medium-rare, or 20 minutes for medium to medium-well. (If your fillet is thicker in the center, the edges will cook more quickly.)
  5. Halve the second lemon. Remove the dish from the oven and use a spoon to gently break up the fish into a few large pieces. Transfer the fish to a serving platter, squeeze half the lemon over the fish, then drizzle over the remaining chile oil from the pan. Slice the remaining lemon half into wedges for serving.

See what other Food52ers are saying.

  • Jung-Ah Yum
    Jung-Ah Yum
  • liliana
    liliana
Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. She tests all recipes with Diamond Crystal kosher salt. You can follow her on Instagram @rebeccafirkser.

3 Reviews

liliana March 18, 2021
I am going to bake the salmon along with the potatoes (small or cut) so the fish does not get cold. Maybe even add broccoli or another veggie to the sheet-pan.
 
Jung-Ah Y. February 19, 2021
I ended up having to substitute a lot of ingredients but it still worked!
Calabrian Chile Paste -> Garlic Chili Paste
Fresh Lemon -> Lemon Juice
White Wine VInegar -> Rice Wine Vinegar
Recipe was forgiving enough and super easy to make! It could've used a little bit of sweetness but they may be because I had so many substitutions! Adding to my go to marinades/salmon recipes!
 
Jung-Ah Y. February 19, 2021
I didn't have calabrian chili oil, so ended up using a garlic chili paste I had in the fridge - I think it was lacking a little bit of sweetness but was still delicious! Def adding to my "go to recipes" as it was so easy to do! I also didn't have fresh lemons, so just used lemon juice (no zest) and it seemed forgiving enough to not make a huge difference!