Photo: Fired Up Rosemary Salmon Recipe
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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By Expressions99
on August 06, 2011
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This was superb! I can finally cook my own salmon: I only used 1/2 tbsp butter, one sprig of rosemary, and I used 2 lemon "wedges" not slices on top. If you watched the show you know some ingredients were left out of the recipe, so I added them. I "added" garlic powder & a litte ground sage to both sides. I also "added" a sprig of thyme on top. She used fresh sage but I only had ground. I cooked mine for 13 min. not 15 and I didn't light my rosemary. Thank you Paula!
By Mizzee
Lake Forest, CA
on July 20, 2011
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Made one fillet with lemon slices and one with orange slices. Easy and moist. Delicious! My guests requested the recipe.
By jazzzy_2381
Belleville, NJ
on March 14, 2011
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This was a great recipe!! Made it for my boyfriend the other day and he requested that I make it again. Making it again tonight. It does take a bit longer in the oven. Took about 20-25 minutes last time. Thanks Paula...I'll definitely keep this one in my recipe book!!!
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