I have been craving salmon lately (must be the winter thing, all of this cold weather hibernation may have turned me into a bear). I never cook it at home because of the smelly house factor, but it wasn’t bad at all this time, perhaps because I cooked it in our toaster oven/broiler (a Cuisinart), or I just had a stuffed nose that day.
This was delicious. Wild sockeye salmon, that dark salmony color, lovely.
I served it with asparagus (which I overcooked by mistake) and a delicious side of braised lentils with Berkshire bacon (Fresh
Direct made it, not me). The lentils paired really well with it and had a slight vinegar tang that was perfect.
- two 6-8 oz pieces of wild salmon with skin
- 1 lemon, half in thin slices and half for juice
- 4-5 sprigs dill, chopped
- olive oil
- Cut a piece of tin foil to fit the broiler/toaster oven tray but don’t put it on tray yet.
- Preheat toaster oven/broiler to 475 F. Leave tray in oven to preheat.
- Spray foil square with olive oil.
- Place fish on foil skin side down, spray fish with a little olive oil, sprinkle with salt and pepper.
- Squeeze lemon over fish and top with chopped dill. Cover with lemon slices (really only need 2 slices to cover each piece).
- Slide tray out of toaster oven and place foil with salmon on top. Bittman’s recipe for Roasted Salmon with Butter in How to Cook Everything: The Basics suggested 8-12 minutes [I didn’t use that recipe but checked it for the cooking temp and time] but the salmon was really too under-cooked for us, we like it totally cooked through. I left it in for about 15-18 minutes but it’s likely that my toaster oven cooks at a much different rate than a real oven, the heating element is below the rack. Check it after 8 for your own tastes. When the meat flakes easily it is ready.