You’ve just brought home a piece of wild-caught King salmon fillet that cost you an arm and a leg…now what do you do with it? Roast it! Quick and easy. You can dress it up with your favorite herbs, add a squeeze of lemon or lime juice, or if company is coming slather it with a little compound butter and your protein is done in 30 minutes (20 to come to room temp, and 10 to cook.)
Tips for Purchasing Salmon Fillets
- Buy wild salmon. Go for the best you can find/afford.
- Fresh is better than frozen and will have a firmer texture. Frozen is okay if you can’t get fresh.
- Choose salmon that is fresh from the seafood counter and not wrapped in plastic. It should smell slightly sweet, and salty like sea air.
- Choose center cut fillets (pieces will be thicker and harder to over cook) as opposed to tails.
- How much do you need? We usually allow 6 ounces per person.
- Download the Monterey Bay Aquarium Seafood Watch app to your smartphone. A fantastic resource, you can checkout their recommendations on the go– at the market or deciding what to order at your favorite restaurant.
Roasted Salmon with Whole Grain Mustard and Brandy
1-1/2 pounds center cut wild-caught salmon fillet (skin-on)
Extra-virgin olive oil
Kosher salt and pepper
2 tablespoons Mustard Brandy compound butter, at room temperature
1 tablespoon minced flat-leaf parsley
Preheat oven to 400°F.
Drizzle salmon with olive oil and coat on all sides. Season the salmon with salt and pepper and set aside to come to room temperature, 20 minutes. Transfer salmon to a sheet pan lined with foil.
Place salmon in oven and roast until cooked, about 10 minutes. Remove salmon from the oven and while still hot, spread 2 tablespoons of butter over the salmon. The butter will melt creating a simple sauce. Sprinkle with parsley and serve.
Looking for some flavor ideas to go with that salmon?
Hit the thumbnail to jump to a technique video for inspiration!