Perfect Oven-Roasted Salmon with 5 Easy To Prepare Relish Recipes

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Cast your vote for Oven-Roasted Salmon

Salmon is a very versatile fish to prepare. It is rich without being overtly 'fishy' tasting. While steaming and poaching enhance it's natural buttery texture, there is a method that I've been using for years because of it's simplicity that renders a crispy, caramelized crust and soft, moist tenderness every time.

Because of salmon's high fat content, searing it in a hot pan gives me that brown outer crust that I love, while searing in all the moisture. So while this is an oven-roasting technique, we begin with a fry pan........

When you prepare your salmon, you'll want to remove any fatty portion of the belly that remains. That is the whitish flesh indicated by a few arrows above.
When you prepare your salmon, you'll want to remove any fatty portion of the belly that remains. That is the whitish flesh indicated by a few arrows above. | Source

To ensure that your fish cooks evenly, I recommend that you buy a whole center-cut fillet and cut into portions yourself or have your fishmonger portion it for you.

If you've purchased salmon with the skin on, don't fret. Use your sharpest knife to slice through the salmon skin or try a serrated knife. Once your fish is cooked, simply peel skin off before plating.

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Cook Time

Prep time: 40 min
Cook time: 20 min
Ready in: 1 hour
Yields: Serves between 2-4 people
This is a very generous portion size. An equally satisfying 1 1/2-2 inch fillets would be fine.
This is a very generous portion size. An equally satisfying 1 1/2-2 inch fillets would be fine. | Source

Ingredients

  • 1 salmon fillet (with or without skin), (1 3/4 -3 pounds)
  • 2 teaspoons olive oil
  • salt & pepper to taste
  • 1 recipe relish, (recipes below)
  1. Preheat oven to 375
  2. Pat salmon dry with paper towel. Sprinkle liberally with salt and pepper. If skin has been removed, season both sides of salmon.
  3. Using a non-stick skillet, place pan on high-heat burner until hot.
  4. Carefully, add olive oil to skillet (olive oil should dance around pan indicating your pan is very hot)
  5. Place seasoned side down and gently add salmon fillets to hot skillet. Allow to sear until you can EASILY flip salmon. Once you have turned your salmon fillets, remove from heat and place into oven for 10 minutes to complete cooking process.
  6. Remove fish from oven and allow to rest. Once plated, top fish with relish.
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What Kind of Non-Stick Skillet is Best?

Cuisinart 622-20 Chef's Classic Nonstick Hard-Anodized 8-Inch Open Skillet
Cuisinart 622-20 Chef's Classic Nonstick Hard-Anodized 8-Inch Open Skillet

I have used many non-stick pans in my career and I can tell you that they are fairly much all alike. You do not need to buy an expensive skillet. Once you have decided on one, however, protect it from scratches. Once it has been damaged, toss it.

 
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch (Discontinued)
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch (Discontinued)

Heavy cast iron pans work quite well for searing fish. Be sure to properly season your pan and get it nice and hot before using.

 
Cuisinart CTG-04-NFT Barrell Handle Fish Turner
Cuisinart CTG-04-NFT Barrell Handle Fish Turner

A fish spatula is a great tool to have in the kitchen. Because you are working with a non-stick skillet, I highly recommend that you purchase a nylon tool. Metal will scratch your skillet. Tongs work equally as well.

 

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Wild-Caught or Farmed Raised; Which Do You Prefer? 8 comments

Faith Reaper profile image

Faith Reaper 4 years ago from southern USA

I love salmon, and the way you have prepared it here, sounds delicious for sure! Thanks for sharing. I will enjoy. In His Love, Faith Reaper


rjsadowski profile image

rjsadowski 4 years ago

Good recipe, great pictures and I relish your relishes.


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Hello Faith, if salmon is one of your favorites, please give this recipe a try. It is really so very easy. This looks so lovely on a plate that it wors well for a special occasion or a brunch, too. Thank You,


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Hello rjsadowski, I had been saving my money for a new camera, but these are all from my iPhone! That darn phone camera takes a nice little picture for sure. Let me know if you whip up any of the relish recipes. Best Regards,


Jamie Brock profile image

Jamie Brock 4 years ago from Texas

Can you believe I've never had salmon!? Thank you for sharing this... it sounds easy enough to make and I appreciate the illustrated photos. Salmon and relish sounds wonderful :) I am going to have to try this soon. Voting up!


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

Thank you for stopping by, Jamie. Some folks think that salmon has a slight 'fishy-flavor'. I do not. It is a very creamy fish and therefore works quite well with the tartness of the relishes. I hope you try it. Let me know what you think. Best Regards,


Alecia Murphy profile image

Alecia Murphy 4 years ago from Wilmington, North Carolina

This is such a delicious looking recipe so I'm definitely going to pin it in the interest of eating it. I love salmon and definitely want to break away from just searing it. Thanks for sharing this recipe!


alifeofdesign profile image

alifeofdesign 4 years ago from New Hamphire Author

One of the nice things about this type of meal, Alecia, is that you can toss it together during the weekday-it's a quick dinner to pull together. I'm pleased that you;ll try it.

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