How long to cook a side of salmon

Photo: Chelsea Kyle

GLUTEN FREE, DAIRY FREE, PESCATARIAN

SERVES 8 TO 10

INGREDIENTS

• 1 (3 ½- to 4-pound/1.6- to 1.8-kg) whole side of salmon or steelhead trout, skin on

  
  For the Table: Easy, Adaptable, Crowd-Pleasing Recipes Anna Stockwell

• ¼  cup (60 ml) olive oil, plus more for serving

• 4 teaspoons kosher salt

• 2 teaspoons freshly ground black pepper

• 3 lemons, cut into wedges, for serving

• Flaky sea salt, for serving 

DIRECTIONS

Preheat the oven to 300°F (150°C).

Place the salmon on a sheet pan and pour the olive oil over it, then turn the salmon to completely coat in the oil. Season both sides with the salt and pepper, landing skin side down on a sheet pan. Roast until the fish is opaque throughout and just able to easily flake when pressed, 20 to 30 minutes. Be careful not to overcook—the time it takes will depend on the thickness of your side of salmon, so start checking after 20 minutes. Let cool to room temperature. The salmon can sit at room temperature, loosely covered with parchment, for up to 1 hour. If you need to make it in advance, cover it well once cool and chill overnight. Let come to room temperature from the fridge for 45 minutes to 1 hour before serving. 

Here’s the trick to leave the skin behind without actually having to skin the fish: Slide two spatulas between the skin on the sheet pan and the cooked fish, working from opposite sides at the same time, then carefully lift the fish and transfer it to a serving platter. Best to have that serving platter right next to your sheet pan. If the fish breaks while you transfer, don’t sweat it—it’s going to get flaked into pieces as people serve themselves anyway. Drizzle with olive oil and lemon juice and sprinkle with flaky salt, then serve with the lemon wedges alongside.

Reprinted from For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell. Published by ABRAMS.

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Chatelaine

* PLUS Grilling Time: 15 minutes

Follow our step-by-step guide for one of the easiest entrees you'll ever make. It's perfect for a summertime dinner party.

Ingredients

• 3 to 4 lb side of salmon
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tbsp fresh thyme leaves , 1 tsp dried thyme leaves
• 1/2 tsp cayenne pepper
• generous pinch freshly ground black pepper
• generous pinch salt

Instructions

• Oil grill and heat barbecue to medium. Using a ruler, measure thickness of salmon to figure out how long to cook it. The general rule is 10 to 12 min for every 1 in. (2.5 cm) of thickness, so a fish that’s 11/2 in. (3.5 cm) thick will take 15 to 18 min, and one that’s 2 in. (5 cm) thick will take 20 to 24 min.
• Run your fingers along the middle portion of salmon to check for bones. If you find any, use tweezers to gently pluck them out and discard. In a small bowl, stir oil with seasonings. Rub or brush over fish until evenly coated.
• Place salmon, skin-side down, on grill. Barbecue, covered, until skin is lightly charred and a knife tip inserted into the thickest part of flesh and held for 10 seconds comes out warm, from 15 to 24 min. Don’t turn.
• Use 2 long, wide metal spatulas to remove fish. To serve without skin, slip spatulas between skin and flesh, then carefully lift salmon, leaving the skin on the grill. Slide onto a large platter or cutting board. Serve with sliced lemon.

Nutrition (per serving)

• Calories
• 362,
• Protein
• 35 g,
• Fat
• 24 g,
• Sodium
• 96 mg.

Terrific toppers

• Make a citrus butter by mixing room-temperature butter with finely grated lemon or lime peel. Form into a log and wrap. Refrigerate until firm. Slice into rounds and serve on fish.
• Create a creamy dill sauce by stirring chopped fresh dill and grated lemon peel into plain yogourt or sour cream.

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