Roasted Salmon

Serves 6


This is a simple, foolproof way, and possibly the best way, to cook salmon. For a winter dinner, when our suggestion of a cherry tomato salad as an accompaniment might seem a little light, why not make Buckwheat with Shiitake Mushrooms and Thyme or Whole Roasted Beet Salad with Orange Moroccan Dressing, or both. You will have plenty of time to fine-tune a menu, however you wish to do it, because the salmon takes barely a minute to prepare. The oven does the rest. Serve with Cherry Tomato, Sautéed Leek, and Pine Nut Salad (see the book for all of the mentioned recipes).


6 salmon fillets, 6 ounces each,
   1-1/2 to 2 inches wide (skin left on)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper


1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the olive oil with salt and pepper to taste.

3. Brush the seasoned oil on both sides of the salmon fillets, coating them well, then arrange them, skin side down, on the baking sheet. Roast for 8 minutes for fish that is still pink in the center when tested in its thickest part with a fork. (For fish that is cooked through, roast 1 to 2 minutes longer.) Let cool on the baking sheet.

4. When cool enough to handle, remove the skin. To serve, arrange the fillets on a serving platter.


Prepping in advance:
Although it is best served within 1 hour of finishing, the salmon can be roasted several hours ahead. Let cool, cover, and refrigerate. Remove 1/2 hour to stand at room temperature before serving.

Buy the Book!


Soups, Salads, Sandwiches,
Entrées, and Baked Goods from
the Renowned New York City Specialty Shop

By Ricardo Diaz and Nancy Jessup
HarperCollinsPublishers, July 2001
Hardcover, $29.95
ISBN: 0-06-019989-X
Recipe reprinted by permission.





Cookbook Profile Archive

This page created October 2001

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home