Elevate your weeknight meals: try our easy-to-follow oven roasted salmon recipe

Prepare yourself for a culinary journey that will tantalize your taste buds and leave you craving more. Our oven roasted salmon recipe is a symphony of flavors, textures, and aromas that will redefine your perception of home cooking. With its crispy exterior, succulent interior, and tantalizing herb and spice blend, this dish is sure to become a staple in your repertoire.

Ingredients:

• 1 pound salmon fillet, skin-on
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillet dry with paper towels and place it skin-side down on the prepared baking sheet.
2. Season the Salmon: In a small bowl, combine the olive oil, oregano, thyme, smoked paprika, garlic powder, salt, and black pepper. Brush the mixture evenly over the salmon.
3. Bake the Salmon: Roast the salmon for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork. The skin should be crispy and browned.
4. Rest and Serve: Remove the salmon from the oven and let it rest for 5 minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.

A Symphony of Flavors

The combination of herbs and spices used in this recipe creates a harmonious blend that complements the delicate flavor of the salmon. Oregano and thyme provide a subtle earthy sweetness, while smoked paprika adds a hint of smokiness and warmth. Garlic powder enhances the savory notes, and salt and pepper bring out the natural flavors of the salmon.

Crispy Skin, Succulent Interior

The key to achieving the perfect oven roasted salmon is to create a crispy skin while maintaining a succulent interior. The high temperature of the oven helps to caramelize the skin, creating a delightful crunch. The olive oil helps to prevent the skin from burning and keeps the flesh moist and tender.

Tips for Success

• Choose a high-quality salmon fillet: Fresh, wild-caught salmon will yield the best results. Look for fillets with a vibrant color and firm texture.
• Don’t overcook the salmon: Salmon is a delicate fish that can easily become dry if overcooked. Use a meat thermometer to ensure that the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
• Let the salmon rest: After roasting, let the salmon rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Accompaniments and Pairings

Oven roasted salmon is a versatile dish that can be paired with a variety of sides and sauces. Consider serving it with roasted vegetables, such as asparagus, broccoli, or carrots. A simple lemon-herb sauce can also enhance the flavors of the salmon.

Final Thoughts: A Culinary Masterpiece

Indulge in the delectable flavors of our oven roasted salmon recipe. With its crispy skin, succulent interior, and tantalizing herb and spice blend, this dish is sure to impress even the most discerning palates. Whether you’re hosting a special occasion or simply seeking a delicious and nutritious meal, this recipe will not disappoint.

What People Want to Know

Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon. Thaw it completely before roasting.
Q: How can I make the skin extra crispy?
A: Pat the salmon dry before roasting and brush it with a mixture of olive oil and salt.
Q: What is a good substitute for smoked paprika?
A: If you don’t have smoked paprika, you can use a combination of regular paprika and a pinch of cayenne pepper.
Q: Can I add other herbs and spices to this recipe?
A: Yes, feel free to experiment with different herbs and spices. Some good options include basil, rosemary, or dill.
Q: What is the best way to store leftover salmon?
A: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.