Roasted salmon is a classic, simple dish that can be cooked for a large group or for a single person with little change in preparation methods. Roasted salmon makes an excellent main course for lunch or dinner when served with a crisp green salad or sautéed green vegetables, and leftover portions can easily be reheated or used to make a cold salad the next day. Pair roasted salmon with a dry white wine such as Sauvignon Blanc or Chardonnay if desired.
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Preheat the oven to 450 degrees Fahrenheit.
Lightly brush the bottom of a baking dish or roasting pan large enough to hold the entire salmon fillet with extra virgin olive oil. Place the fish inside the baking dish flesh side up.
Brush the top of the salmon with a light coating of extra virgin olive oil. Season the fish with freshly chopped or dried herbs to taste. Sprinkle sea salt or kosher salt and freshly ground black pepper over the top of the fish to taste.
Place the salmon fillet in the oven for 15 minutes for rare cooked fish, 17 minutes for medium and 20 to 22 minutes for well done fish with a flaky, lightly browned top.
Remove the salmon fillet from the oven, and allow it to rest at room temperature for five minutes. Transfer to a large serving platter or plate with fresh lemon wedges. Cut the fillet into smaller portions after resting, if desired.