My mother-in-law taught me this technique for roasting fish with the skin on and I have used it for years. I love how the skin sticks to the foil for easy serving. She used whitefish and butter; I adapted that for salmon with great success. I usually pair it with a sauce or salsa; mango salsa is very lovely, or a yogurt-based herbal sauce as I show here, but just a slice of lemon is also wonderful.
Ingredients
- 2 5 to 8-ounce filets of norwegian salmon
- 2 teaspoons mayonnaise
- salt & freshly ground black pepper
- 1/4 teaspoon dill pollen (or dillweed)
- 1 small garlic clove, peeled
- 1/4 teaspoon salt
- 4 to 5 basil leaves
- 1/2 cup greek yogurt
- salt to taste
- lemon juice to taste
Directions
- Preheat oven to 475° F. Line a sheet pan with foil. DO NOT oil or grease. Place fish skin-side down on the pan. Skim coat with mayonnaise (you may need more or less depending on size of filets—you're looking for a thin coating). Sprinkle with salt and freshly ground pepper and top with dill pollen.
- Roast for 10 to 12 minutes depending on thickness of filets, until rare.
- Meanwhile make sauce (can be done in advance and refrigerated): Smash the garlic and salt and basil in a mortar and pestle until you have a rough paste. Add yogurt and season with salt and lemon juice to taste.
- When fish is done, slip a spatula under the fish to remove from foil, leaving skin behind. Serve with sauce and/or lemon.
