This is about as simple and basic as salmon can get, but I Don’t see any reason to complicate seafood when it’s fresh. Get a nice fresh side of salmon–I’m not a huge fan of farm-raised salmon–and treat it like doctors treat patients. First rule: Do no harm.

Prep Time: 5 minutes
Total Time: 30 minutes

Ingredients

  • 2-3 pounds salmon, skin on
  • 2 tablespoons olive oil
  • Pinch of kosher salt
  • 1 lemon
  • 1 tablespoon fresh dill

Method

  1. Preheat oven to 400°F.
  2. Place your salmon skin-side down on a baking sheet. Run your fingers down the middle of the salmon and make sure there are no pin bones. Most butchers will remove them for you, but if you need to remove them yourself, the best tools to use are a clean pair of tweezers and a good dose of patience.
  3. Once salmon is de-boned, drizzle the entire piece of fish with olive oil. Sprinkle lightly with kosher salt. Cut thin coins out of the lemon and dot the fish with the lemon pieces. Then sprinkle the surface of the fish with fresh dill.
  4. Bake fish for 20 minutes. This should be just enough time to cook it through. If your salmon fillet is particularly thick, it might need another few minutes. When it is done, the salmon should flake apart easily.
  5. Slice salmon into servings and serve immediately or store for later. If you want to remove skin before serving, slide a spatula between the salmon skin and flesh for easy removal.
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