NYT: Succulent Salmon

My comment: I usually pan fry salmon or put it in tin foil with some butter and white wine and cook it in the oven for 15 minutes. This recipe from the New York Times by Ali Slagle invites us to slather the fish in copious amounts of olive oil, lemon rind and juice and add whatever flavourings we fancy and to cook it in the oven. Having eaten a large amount of salmon cooked in various ways over the years. I can say that I was very impressed and will probably keep to Ali’s method from now on. It does produce a silky succulent salmon that is difficult to beat. I added rosemary to the fish.

For four servings:

1/4 cup extra virgin olive oil

4 x 6 oz salmon fillets or one 1/2 pound salmon fillet

these can have the skin on or be skinless and patted dry

salt and pepper

2 lemons

Suggested flavourings:

rosemary, thyme or oregano

garlic

fresh or dried chili

olives

anchovies

bay leaves

crushed fennel or coriander seeds

Method

Heat the oven to 350 degrees (180 degrees C)

Drizzle olive oil in the base of an oven proof dish that will fit the salmon

put the salmon skin side down

season with salt and pepper

Then peel thick strips of zest from one lemon and add to the baking dish

Juice the lemon and squeeze it over the salmon

Add any additional flavourings

Bake for 13 to 20 minutes depending on the thickness of the salmon and baste half way through

Transfer to a warm serving plate to rest for 5 minutes. Take off the skin if it is still on.

Remove the lemon peels.

Squeeze the juice of the other lemon into the olive oil sauce mixture

Spoon over the salmon and serve.