Salmon has so much flavor that the simplest of cooking methods are sometimes the best. The fat content of salmon (luckily it’s mostly healthful omega-3 fatty acids) makes it well suited to high-temperature roasting. Be sure the oven is well preheated.
When placed skin-side down on a baking sheet and baked in a hot oven, there’s no need to skin the fish before roasting. Once cooked, the fish comes off the pan easily, leaving the skin behind.
Serving suggestion: The richness of salmon pairs well with the fresh, tangy flavors of relishes and salsas.
Makes 4 servings
4 salmon fillets, skin on (5 ounces each)
2 tablespoons fresh lemon juice
½ teaspoon salt
1. Preheat the oven to 450°F. Place the salmon fillets, skin-side down, in a jelly-roll pan. Sprinkle the fillets with the lemon juice and salt.