Fired Up Rosemary Salmon

Total Time:
28 min
Prep:
10 min
Cook:
18 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 1 fillet salmon, skin-on, between 5 to 7-pounds
  • 1 tablespoon butter
  • Salt and freshly ground black pepper
  • 2 to 3 bunches fresh rosemary sprigs, plus more, for garnish
  • Lemon or orange slices
Directions
  • Preheat oven to 350 degrees F.

  • Using small fish tweezers remove pin bones from the length of the salmon and discard.

  • Place salmon skin side down on tin foil in a large roasting pan and season with a tablespoon of butter, salt and pepper. Place the sprigs of rosemary and lemon slices over the salmon so that they are overlapping and form a tent over the salmon. Wrap each salmon in the tin foil and roast for 15 minutes or until internal temperature reaches 145 degrees F on an instant-read thermometer.

  • Remove the salmon from the oven and bring to a well ventilated outdoor area. Light the oven dried rosemary on fire over the salmon. Let the ash fall over the salmon leaving streaks of concentrated rosemary flavor.

  • Using a large fish spatula, remove the side of salmon from the roasting pan and place on a platter. Garnish with sprigs of fresh rosemary and lemon wedges.


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