Ingredients
Salmon
- 4 skin-on salmon portions 6 oz/170 g each, about 1 inch thick; 680 g total
- 1 tablespoon olive oil 15 ml
- 2 tablespoons lemon juice 30 ml
- 1 tablespoon chopped fresh dill 3 g
- 2 garlic cloves 6 g, finely minced
- 1/2 teaspoon fine salt 3 g
- 1/4 teaspoon black pepper
Equipment
- Rimmed baking sheet
- Parchment paper
- Instant-read thermometer
- Broad spatula
Instructions
Roast the fish
- Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment. Keep the salmon refrigerated until preparation, then pat dry and check carefully for pin bones.
- Place the salmon skin-side down with space between the portions. Mix the olive oil, lemon juice, dill, garlic, salt and pepper, then spread evenly over the fish.
- Roast for about 15–20 minutes, beginning checks at 12 minutes for thinner pieces. Insert a thermometer into the thickest part of each portion without touching the tray. Cook to 145°F (63°C); the flesh should be opaque and separate easily into flakes. Remove individual portions as they finish.
- Lift carefully with a broad spatula and serve promptly. Leave the soft skin on the tray if preferred. Divide into four servings; optional sides are not included in the recipe quantities.
Nutrition
Calories: 388kcalCarbohydrates: 1.1gProtein: 34.8gFat: 26.2gSaturated Fat: 5.7gCholesterol: 94mgSodium: 392mgPotassium: 638mgFiber: 0.1gSugar: 0.2gCalcium: 21mgIron: 0.7mg
Notes
Nutrition is an estimate per serving using USDA data for farmed Atlantic salmon, including all measured oil and seasoning, excluding sides. Species and brands change the values. This method produces soft skin, not skillet-crisp skin. Thaw frozen fish safely according to package instructions before using this recipe. Refrigerate leftovers promptly, use within 3–4 days and reheat to 165°F (74°C).