Roasted Salmon

This is a good template for roasting salmon filets with any sauce you like or no sauce at all. Barbecue sauce is our usual, so that's what I will describe in this recipe.

• Salmon Filets (I tend to cook two or three 2/3 lb. filets for two people)
• Barbecue Sauce
• Salt & Pepper

1. Preheat oven to 400 degrees F
2. Pat dry salmon filets (important if you are thawing the filets in warm water, may not be necessary otherwise)
3. Place filets on a tray or in a baking dish. Line with aluminum foil for easy cleanup if you like
4. Salt & pepper your filets to taste
5. Roast salmon in the oven for 10 minutes
6. Pull your salmon from the oven and set oven to broil
7. Put a dollop of barbecue sauce on each filet. Spread it evenly using a rubber cooking brush or spoon
8. Place your tray or dish back into the broiling oven, leaving the door cracked
9. Allow to cook until sauce is bubbling and slightly blackening, likely about three minutes. Watch closely though, I don't know how your oven works!
10. Remove your tray or dish and allow to cool for a few minutes. Cut into the middle to ensure the fish has cooked through to your liking. Feel free to pop it back in the oven if not. In this case set the oven back on bake so you don't burn the fish
11. Serve and enjoy! This should lift off of the skin easily if you do not want to eat that part

• Anytime we get barbecue we end up trying the leftover sauce on salmon later that week. These sauces tend to taste great, but the truth is store bought is usually going to be best here. Plain old Sweet Baby Ray's. The sauces I'd consider "the good stuff" for actual barbecue just aren't usually thick enough to make the nice bubble effect here.


• If you are going without sauce, I'd basically use the recipe above still. You might not need to broil quite as long, and and herbs should probably go on after the broil so they don't burn, but that's about it.


• Speaking of sauceless, I'm a big fan of salt, pepper, and dill with lemon squeezed on top


• We almost always eat this with rice and a roasted vegetable

back