- Serves: 4
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
If you’ve never used this method, the vivid color will surprise you. The fish might appear underdone, so rely on its texture to determine doneness. This salmon is delicious as-is, or serve with simple accompaniments like melted butter or a sprinkle of chopped fresh tarragon.
Ingredients
- 1 1/2 pounds wild salmon fillets or steaks
- 3 tablespoons extra virgin olive oil
- Kosher salt, to taste
Directions
Check carefully for any stray pin bones; gently remove with small needle-nose pliers or large tweezers. If using fillets, cut salmon into 4 wide slices of equal size. Gently rub with olive oil, lightly coating all sides. Evenly space fillets on a baking sheet lined with parchment paper; let come to room temperature for 30 minutes.
Preheat oven to 275° F.
Sprinkle salmon lightly and evenly with salt. Bake for 20 minutes.
Place a knife tip (or use your finger) in the thickest part of the salmon to check for doneness: it should gently separate into flakes. If it holds firmly together, cook for another 5 minutes.
Special notes:
King, sockeye or coho all work beautifully with this method of cooking, so just use your favorite species of wild salmon.
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