Oven Roasted Salmon From Americas Test Kitchen Recipes

Steps:

• • Hold a sharp knife at a slight downward angle to the flesh and cut off the whitish, fatty portion of the belly. • Cut the salmon fillet into four pieces of equal size to help ensure that they cook at the same rate. • Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh. 1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Following step by step illustrations below, use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh. 2. Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Adjust an oven rack to the upper-middle position and heat the oven to 500°F Bring the maple syrup and soy sauce to a simmer in a small saucepan over medium-high heat. Cook until the mixture is syrupy and measures roughly 1/2 cup, about 5 minutes.
• Meanwhile, remove any pin bones from the salmon. Pat the salmon dry with paper towels, season with salt and pepper, and lay it skin-side down in a lightly oiled 9x13-inch baking dish, spaced about 1 inch apart. Bake for 5 minutes.
• Using a pastry brush, spread a thick layer of the maple-soy glaze over the tops and sides of the salmon. Continue to bake until all but the very center of the fish has turned from translucent to opaque, about 5 minutes longer. (If you like it well-done, you may want to cook it for longer.).
• Brush the fillets with another layer of glaze and sprinkle with the sesame seeds before serving.

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

Steps:

• Peel tangerine and using a paring knife to cut pulp from membranes, make supremes and then coarsely chop. Place in a colander to drain over a bowl, reserving the juice.
• Place baking sheet in oven and preheat oven to 500 degrees.
• Score salmon skin in 5-6 places, oil and season both sides with salt and pepper.
• Remove hot baking sheet, turn oven down to 275 degrees, and place salmon on sheet skin side down. You should hear it sizzle. Bake 9-13 minutes, or til fish reaches 125 degrees. Rest while you whisk topping.
• Using 1 tbl. reserved tangerine juice, add ginger, lemon juice, olive oil and whisk. Add scallion, season to taste with salt and pepper. Stir in tangerine chunks. Use to top salmon.