Lemon Roasted Salmon
Lemon Roasted Salmon
This incredibly versatile salmon is easy, delicious and works equally well hot or cold. I make it dinner, lunch with friends or as an appetizer w/crackers for a party. You'll make this often. (This dish is adapted from a recipe by Chef Marshall O'Brien)
Ingredients
- 1.5 pounds fresh salmon
- 2 small cloves garlic or 1 large clove
- 4 large scallions
- 1/2 bunch fresh cilantro about 1/4 cup chopped
- 1 large lemon or 2 small lemons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
The Salmon
- preheat the oven to 350 degrees
- Dry the salmon and remove pin bones with a tweezer or small pliers. You'll feel the pin bones if you run your fingers down the middle of the filet. Just lift the filet from underneath slightly and use the tweezer to remove
- Cover a sheet pan with foil, spray the foil with cooking spray (or brush with vegetable oil) and place the salmon filet on the pan, skin down. I often ask my fish monger to cut the filet into portions, particularly if I'm serving it hot.
The Lemon-Herb Mixture
- Chop the 4 scallions into a small dice. Use all the white and about 1/2 of the green
- Finely chop the 2 cloves of garlic
- Chop the 1/2 bunch of cilantro
- Place the scallions, garlic, cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper into a small bowl. Squeeze the juice from the 1/2 large lemon, or whole small lemon into the mixture
- Mix to combine and add the 1 tablespoon of olive oil
The Combo
- Spread the lemon/herb mixture evenly on the salmon filet
- Thinly slice the other half of the large lemon or the other small lemon and place the slices on top of the lemon/herb mixture on the salmon filet
- Roast the salmon in the oven until it's fully cooked. It should feel firm to the touch. To test for doneness, insert a fork into the salmon and gently twist. The salmon is done as soon as it begins to flake. Depending on the thickness of the filet - it will take between 20 and 25 minutes.
- Serve immediately with your favorite salad or side dish (it's fantastic with my Cilantro Ginger Rice!) or let cool completely and refrigerate to serve cold. Enjoy!
