Roasted Filet of Salmon


I often make this when preparing salmon for a crowd. It is a bit more work than simply throwing the salmon on the grill, but the results are much more predictable, which is helpful when distracted by your other cooking tasks. The result is a moist, lightly browned, perfectly cooked filet, and the presentation of the whole filet is stunning. You can nap it with any sauce you like, but I prefer it with just a dusting of freshly ground black pepper. Note: Do not substitute a different cooking oil. Peanut oil does not burn as others would in this high-heat preparation. The cooking time is for a 1 inch thick filet. If you have a thin filet, adjust the baking time (not the broiling time) to 5 minutes per side.
1 whole filet of salmon, skin attached (2 1/2 to 3 pounds)
1 tablespoon of peanut oil
Salt and freshly ground black pepper, to taste

Sauce or salsa of your choice
Garnishes: fresh herbs, sliced lemons or limes, roasted peppers, whatever suits your fancy and complements your sauce or salsa.
1 Adjust the broiling rack to 6 inches below heat. Preheat the broiler. Cover two same sized broiling pans with aluminum foil.

2 Brush one pan with a little bit of oil. Brush both sides of the salmon with the remaining oil, then season with salt and pepper. Place the salmon in the un-oiled broiling pan, skin side up. Set the pan 5 to 6 inches from the heat, and broil 5 minutes.

3 Remove the pan from the oven. Cover with other pan, then over sink (in case hot oil drips), quickly and carefully flip over so that salmon now is skin side down on second sheet. Return it to the oven and broil for 5 minutes more. Remove from oven.

3 Adjust oven to bake at 425ºF. Place the salmon in the center of the oven, and bake for 7 minutes.

4 Remove from oven, flip again, and place salmon, skin side up, in oven. Bake for 10 minutes longer.

5 Remove from oven. Cover with serving platter and flip to present salmon skin side down. Sauce or garnish at will.

servings  use metric
original recipe yield: 8 Servings

If you use our recipes - please give foodie kitchen credit and link to