Prep 20 mins
Cook 20 mins
This is such a simple recipe, but it is absolutely delicious! Cook time includes the 10 minutes that the fish should stand after roasting.
- Rinse salmon and place in large baking pan.
- Drizzle olive oil over one side of fish; spread oil evenly with hands and sprinkle liberally with salt and pepper.
- Turn fish over and repeat on the other side.
- Roast 20 minutes at 500 degrees, then let stand 10 minutes before removing skin and deboning (make sure you get all the bones!).
Made it last night... super easy, the skin easily peeled off and the bones just lifted out... going into my cookbook. Thanks Have made this several times now and it never fails.
5 stars for ease, quickness and having leftovers - you can also drizzle this with balsamic vinegar - putting the fish on lemon slices or on fresh spinach is good,too - the balsamic vinegar drizzles down and it's delicious -
I used macadamia nut oil and Hawaiian salt, lined the pan with lemon slices and put a couple on top. After it came out of the oven, but before sitting, I poured about a half-cup reduction of ahi, shoyu (soy sauce), butter and Madeira over it. (I'd sauteed the ahi (tuna) in butter and shoyu, removed the fish, and added a shot of Madeira, stirred it til it was a little thick, then poured it over. The skin of the salmon and the bottom of the pan crackled and bubbled, and the smell is exquisite. Hey, the ten minutes are almost up!