Perfect Roasted Salmon

So I got the cutest request from one of my daughters the other day.  She asked me to put this "perfect salmon" on my blog so she'd always be able to make it.  I didn't have a recipe per se, but I was happy to write one so I could fulfill her request immediately.  

I like to have lots of leftovers for salads and snacking so I will typically roast a 3-pound fillet, but this simple technique works with any size - just adjust the amount of salt and pepper you use. 

Looking for something a little more special?  Check out my recipe for Salmon Dry Rub.  Same cooking technique with a slightly dressed up flavor profile.  Either way, you can't lose.

Line a half sheet pan with nonstick foil and place the fillet on the foil, skin side down.

Drizzle the fillet with extra virgin olive oil.

Use a pastry brush to spread the oil all over the fillet. 

Sprinkle the kosher salt and pepper evenly over the fillet.

Pop it in the center of a preheated oven and roast for approximately 10 minutes per inch of thickness or until the salmon is cooked through and flakes easily.   Mmmmmm!

My fillet took exactly 7 minutes to cook.  How's that for a quick dinner?  Cook extra so you have lots of leftovers.  

Items used to make this recipe:

(affiliate links)

• non stick foil https://amzn.to/317IZtJ

• half sheet pan https://amzn.to/3IOGS3A

• magnum peppermill https://amzn.to/3Yp3gGi

• silicone pastry brush https://amzn.to/3vTk9f8

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Perfect Roasted Salmon

makes 6-8 servings

Printed Recipe

Ingredients

• 2-3 pound Salmon fillet (or steelhead trout fillet)

• 1 teaspoon extra virgin olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 425F and line a half sheet pan with nonstick foil.

2. Place salmon, skin side down, on foil.

3. Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper as shown.

4. Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).

Note

• Steelhead trout can be substituted.

Baked Chicken Fingers w/Dipping Sauce

How many ways to you make chicken?  Here's a fun version for baked chicken fingers that seems to please tasters of all ages.  I like to serve them with this tasty dipping sauce, but if you're not a dip lover, a squeeze of fresh lemon is excellent.  

The ingredients needed are boneless, skinless chicken breasts, freshly grated parmesan or romano cheese (use the really good stuff), Italian seasoned bread crumbs, paprika, garlic salt (I like the one with parsley bits), egg, and some melted butter.

To make the coating, put the bread crumbs, cheese, garlic salt, and paprika in a large gallon-size zip-top bag.  Toss and shake to mix the ingredients evenly.

To coat the chicken strips, dip them in beaten eggs, then drop them in the crumb mixture.  Save the melted butter for now.

Chicken dipped in beaten eggs - let the excess drip off before dropping chicken strip into crumb mixture.

Toss the chicken strip around in the crumb mixture - shake off excess and arrange on prepared pan.

Line all the strips up in a single layer.

Bet you're wondering what the melted butter is for.

We're going to drizzle it over the coated chicken.  You can do this with a spoon, but it's even easier to snip a very small hole in the corner of a small zip-top bag.  Time to bake.

While the chicken strips are baking, whisk together the dipping sauce.  Enjoy!

Items used to make this recipe:

(affiliate links)

• nonstick foil https://amzn.to/3cwI9Ln

• half sheet pan https://amzn.to/3ATnWMM

• Italian seasoned bread crumbs https://amzn.to/2YQJVTw

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Baked Chicken Fingers w/Dipping Sauce

makes 4-6 servings 

Printable Recipe

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips

• 2/3 cup Italian Seasoned Breadcrumbs

• 1/2 cup grated parmesan or romano cheese (use the good stuff)

• 1/2 teaspoon garlic salt (I like the one that has tiny specks of parsley in it)

• 1/2 teaspoon paprika

• 2 large eggs, beaten

• 3 tablespoons salted butter, melted

Directions

1. Preheat oven to 450F.

2. Line half sheet pan with nonstick foil (or regular foil coated with cooking spray).

3. In a gallon-size zip-top bag, combine breadcrumbs, parmesan cheese, garlic salt, and paprika until well blended.

4. Dip half of the chicken strips in beaten egg, then place in bag of breadcrumb mixture, toss to coat.

5. Place coated chicken strips on prepared pan; drizzle with melted butter.

6. Bake, uncovered, in preheated oven for 12-15 minutes or until cooked through.

Notes

• If needed, place chicken strips under broiler for a minute or so to deepen the toasty brown color.

• I speak from experience when I say the recipe works even if you forget to drizzle the butter on the strips before baking. It's obviously better if you don't forget the butter, but life happens - what can I say.

Dipping Sauce

makes 3/4 cup

Ingredients

• 1/2 cup real mayonnaise

• 1/4 cup ketchup

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon garlic salt (again, I like the one with parsley bits)

• 1/2 teaspoon ground black pepper

Directions

1. Stir ingredients together and chill until needed.