When roasting salmon, as with other fish, allow 10 minutes per inch of thickness. Consider adding some extra fresh dill and a drizzle of olive oil after roasting.–Barbara Kafka
LC Um, A Little Help, Please? Note
Can’t you just see yourself setting a stunning whole roast salmon down in the center of the table amid a chorus of oohs and aahs? Although then comes the moment of reckoning, sort of like after you plunk a beautifully burnished bird on the Thanksgiving table. What the heck do you do now, you may find yourself silently screaming.
Um, a little help, please?
The way we see things, you have a couple potential courses of action. Using your most impressive and sharpest knife, you can cut just below the head of the salmon through to the bone. Turn the knife at an angle and slice lengthwise along the spine, then carefully lift the fish fillet off the bone in a single piece, if you can, and transfer it to a second platter. Turn the fish over and repeat on the other side. Using a spatula, divvy the fillets into individual servings. Either that or forego all airs and pretense of civility and let everyone have at it with their forks.
Roasted Salmon with Dill Sauce
- Quick Glance
- 20 M
- 1 H, 45 M
- Serves 6
IngredientsEmail Grocery List
Recipe Testers Reviews
This is a very simple and to-the-point recipe that results in a juicy, well-seasoned, and inviting salmon that would fit right into any weekend meal. The skin was crisp, the salmon flaky and juicy. The only correction I made was to add two tablespoons of unsalted butter and a tablespoon of fresh dill to the sauce; I found the butter provided silkiness and balance. Try this recipe–it’s easy, tasty, and impressive!
First, full disclosure: I couldn’t for the life of me find a whole salmon, so I ended up buying two two-pound fillets that I slapped together. That it worked quite well is a testament to what a straightforward recipe this is, and also to how delicious salmon can be when it’s more or less left to its own devices. The massive amounts of dill somehow didn’t overpower the fish but instead accented its charms, as did the lemon juice, and the hot oven produced a very tender fish. My only quibble is that because there were so few drippings from the fish, there wasn’t really anything to cook down with the wine. I basically ended up with hot wine mixed with dill. I compensated by adding a small amount of butter, which gave the sauce more body, and it’s since melded quite nicely with the leftover fish. Leftovers, incidentally, are one of the recipe’s greater virtues–it just gets better with age. One technical note: the fish didn’t cook all the way through in the time given. Because I didn’t want to dry it out, I decreased the temperature to 350° and let it cook for about seven more minutes, and it came out beautifully.