Considering how much I have been obsessing over salmon lately my spirit animal should probably be a bear. Bear in mind (pun intended) I grew up thinking salmon only came out of a can and could only be made into patties. As much as I love salmon prepared in a variety of ways, I am currently enamored with roasting it at a very high temperature for a relatively short period of time. If you search out roasted salmon recipes you will definitely find there are two preparation camps. While many claim salmon made in the slow and low temperature roasting method yields the best results, I am here to say you can have mouthwatering, melt in your mouth, moist salmon using the short and high temperature roasting technique. Without going down the rabbit hole of debating which method is better or even best. I genuinely believe once you taste this Roasted Salmon with Homemade Tartar Sauce, you will begin to show a strong(er) preference toward roasting salmon at a high temperature for a short period of time. You might even decide it's the only way to make it!
It isn't often my favorite recipes are both weeknight and dinner party worthy. So when I make something capable of being either, I am ecstatic. This Roasted Salmon with Homemade Tartar Sauce is one of those recipes guaranteed to permanently endear you to your family while giving your friends reason enough to elevate you to Food Network Star status.
When buying fresh fish, I strongly suggest you develop a relationship with the fish monger working behind the counter at your favorite grocery or speciality store. He/she would be a good friend to have. In addition to being knowledgeable, they can honestly tell you when the fish was delivered to the store as well as share the fish delivery schedule (yes, sometimes fish is delivered on the weekend). If you are really lucky, they will willingly cut you a piece of just delivered fish rather than taking one out of the case. And if you want to get a schooled into buying salmon at the grocery store read this article shared by Cooking Light. It contains some very useful information.
I prefer to buy a large piece of skin-on salmon and cut it into fillets when I get home. More often than not, I am buying farm raised Atlantic Salmon. Not only because it is available year round, but because it has a softer, buttery texture than wild salmon.
Drizzling some olive oil on the pan before placing the salmon fillets skin side down on the baking pan will prevent sticking. Use just enough olive so the entire bottom of the fillets are touching it. I prefer roasting the salmon directly on a baking sheet versus using an aluminum foil lined baking sheet. Not only does placement directly on the baking sheet help to sear the salmon skin, you don't have to worry about picking out any pieces of aluminum foil in the event you have some sticking.
Brush the top of the salmon fillets with olive oil before rubbing in the Old Bay Seasoning and sugar mixture into the fillets. Generously seasoned with kosher salt and black pepper and they are ready to be go into the oven. The fillets bake in pre-heated 450 degree (F) oven (center rack) for 14-16 minutes until slightly firm to the touch, or until it easily flakes. Note: Having a smaller piece of salmon is great for testing doneness without having to mess with your perfectly sized fillets.
The high oven temperature helps to melt and caramelize the Old Bay Seasoning/sugar mixture, giving your roasted salmon a gorgeous finished look.
Given the choice between store bought and homemade tartar sauce, I go with homemade every time. This quick and easy tartar sauce is made with mayonnaise, fresh herbs, dill pickle relish, onion, lemon juice, salt, and pepper. Most importantly this creamy sauce has incredible flavor and texture.
Placed on a bed of dill and served with some lemon wedges makes for a stunning presentation of the Roasted Salmon with Homemade Tartar Sauce. Even before anyone at the table takes a bite, their eyes will have already been mesmerized. The flavor the Old Bay Seasoning and sugar imparts onto the roasted salmon is incredible. Combined with the creaminess of the tartar sauce (even the tiniest amount) your taste buds will be deliriously happy.
I could seriously eat this Roasted Salmon every day. Selfishly I call dibs on any of the leftovers. And it's one of the best excuses you can have for inviting friends and/or family over for dinner. Pair it with the Roasted Broccolini with Grated Parmigiano-Reggiano, your favorite salad, and a great bottle of wine for one epic, elegant dinner!
In between obsessing over this Roasted Salmon, I have been completely taken in by the book "If You Leave Me" by Crystal Hana Kim; am now waiting for the arrival of the book "The Night Tiger" by Yangsze Choo; cannot seem to stop listening to the music of Billie Eilish (especially this song); and, relishing the arrival of sunny days with temperatures in the 50s. If you haven't read any of those books or listened to this artist, I would encourage you to check them out before you start planning your next dinner party!
Roasted Salmon with Homemade Tartar Sauce
Serves 4
Ingredients
Tartar Sauce
1 cup good quality mayonnaise
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, coarsely chopped
1 teaspoon fresh lemon juice
1 teaspoon sugar
2 Tablespoons yellow onion, finely minced
1/3 cup dill pickle relish
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
Salmon
2 pounds Atlantic Salmon with skin on bottom, cut into 4 or 5 2"-21/2" fillets (with a thickness of approximately 1 inch)
Extra-virgin Olive oil
1 Tablespoon sugar
1 Tablespoon Old Bay Seasoning
Kosher salt and black pepper
Optional: Fresh dill sprigs, lemon wedges
Directions
Tartar Sauce
1. Mix all ingredients together in a medium sized bowl. Stir well to combine.
2. Transfer to a serving bowl, cover with plastic wrap and refrigerate. Can be made several hours or the night before serving the roasted salmon.
Salmon and Assembly
1. Preheat oven to 450 degrees (F). Lightly drizzle some olive oil on a large baking sheet. Set aside.
2. Mix together the Old Bay Seasoning and the sugar in a small bowl. Set aside.
3. Lay salmon fillets, skin side down, on the baking tray. Lightly rub olive oil on top of each of the fillets.
4. Sprinkle and rub the Old Bay Seasoning/Sugar mixture onto the top of the fillets. Season generously with salt and pepper.
5. Roast salmon for 14-16 minutes or until salmon feels slightly firm to the touch. Let rest on the baking tray for 2 minutes before transferring to a serving platter.
6. Garnish the roasted salmon fillets with fresh dill springs and lemon wedges.
7. Serve immediately with the Homemade Tartar Sauce.
Notes: (1) I used Vlasic's Dill Relish when making the Tartar Sauce. (2) The Roasted Salmon is phenomenal all its' own. While I wouldn't tell you not to make the Tartar Sauce, it's not a deal breaker. More like a flavor enhancer.
