Bi-Level King Salmon Fillet

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Gills Gone Wild

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
10 min
Level:
Easy
Yield:
2 servings

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Times:

Prep: 5 min
Inactive Prep: 5 min
Cook: 10 min
Total:: 20 min

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Ingredients

1 (12-ounce) skinless king salmon fillet, 1 1/2 to 1 3/4 inches thick, pin bones removed
2 teaspoons vegetable oil
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 475 degrees F.

Set a 10-inch heat-proof saute pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan flesh side down and cook for 3 minutes. Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

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Comments & Reviews

recipe Bi-Level King Salmon Fillet
ROXANNE Cordova, TN 01-05-2010
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Simple, easy way to eat healthy
Rated: 5 stars out of 5

I had the farm raised salmon, skin removed. The skin side, if skin is missing, has a dark line across the back.... Simple, easy way to show off your 'chef' skills!Read more
recipe Bi-Level King Salmon Fillet
Mel Chicago, IL 09-19-2009
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Simple preparation for a very tasty fish
Rated: 5 stars out of 5

Wild caught king salmon is one of the tastiest salmons. This simple preparation enhances the flavor.
recipe Bi-Level King Salmon Fillet
Anna Milwaukee, WI 03-27-2009
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Fast, easy, tasty-
Rated: 5 stars out of 5

This method cooks the salmon perfect. The fish got a nice color on the flesh side and was really tender. I didn't really... know how to cook fish, but this recipe made it easy. Thanks Alton.Read more
recipe Bi-Level King Salmon Fillet
Julian Topsail Beach, NC 03-26-2009
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Excellent and quick
Rated: 5 stars out of 5

I think it needed more time in the oven than the recipe called for--I use a small sharp paring knife to press into the flesh ... to tell me when it's done. Don't know if mine was thicker than hisor I just like it "overcooked". I served with a herb butter on top (pesso, garlic, butter with a little heavy cream to thin it). Excellent and very, very quick.Read more