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.

Lox, Eggs, and Onions

You don't need to live in the big city to enjoy Lox, Eggs, and Onions.  This diner classic is super simple to make and bumps up ordinary scrambled eggs to something simply spectacular.  Here's how to make it.

Start by melting some butter in a large skillet.

Add a sliced onion and sprinkle with a little kosher salt and freshly cracked black pepper.

Stir frequently over medium-low heat until the onions reach the level of caramelization you like.  I wish you were here so you could smell the deliciousness.

I actually like my onions caramelized a little more than this, but I can't stand it, the smell is so good.  I'm too impatient to wait any longer so I'll move to the next step.

Lower the heat and add the beaten egg.  

Immediately start stirring and continue stirring until the eggs are almost done.

We're getting close!  Another 30 seconds and the eggs will be ready for the smoked salmon.

Yep, time for the salmon.  Stir everything together for about 30 seconds and it'll be time to dig in.

Sprinkle with chopped chives and serve straight up or on toast.  Then sit back and dream about the next time you can enjoy this awesome yumminess.  You're welcome. 

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3GfVs0G

• silicone spoonula https://amzn.to/3IGLBCG

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Lox, Eggs, and Onions

Printable Recipe

Makes 4 servings

Ingredients

• 1 tablespoon unsalted butter

• 1 medium onion, thinly sliced

• kosher salt and freshly ground black pepper

• 8 large eggs, beaten

• 4 ounces smoked salmon, chopped

• chopped chives for garnish

Directions

1. In a large skillet over medium-low heat, melt butter and add onions, salt, and pepper.

2. Stirring fre butter, stirring frequently, until the onions reach the level of caramelization you like (mine took about 15 minutes).

3. Lower heat to low and add beaten eggs, stir constantly until the eggs are almost done to your liking.

4. Add smoked salmon and stir to combine.

5. Remove from heat and sprinkle with chopped chives. Serve immediately.