Salmon Al Forno Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a shallow baking dish to prevent sticking.

Pat the salmon dry with paper towels. Place the fillet skin-side down on the prepared baking sheet or dish.

Season the top of the salmon evenly with kosher salt, freshly ground black pepper, lemon zest, and drizzle with lemon juice. Use your hands or a spoon to spread the flavors across the surface.

Make herb oil

In a small bowl, combine extra-virgin olive oil, minced garlic, chopped parsley, chopped dill, and red pepper flakes. Stir until well combined.

Brush or spoon the herb-olive oil mixture evenly over the seasoned salmon, covering the top but not pooling too heavily on the baking sheet. Reserve a small amount (about 1 tsp) for finishing if desired.

Arrange lemon slices on top of and around the salmon. Scatter capers lightly over the fillet if using.

Place the salmon in the preheated oven on the middle rack. Bake for 10–14 minutes, depending on thickness: cook about 4–6 minutes per half-inch (1.25 cm) of thickness. Salmon is done when it flakes easily with a fork and the internal temperature reaches 125–130°F (52–54°C) for medium (or up to 140°F/60°C for well done).

Remove from oven and let the salmon rest for 3–5 minutes. Spoon reserved herb oil over the top, sprinkle with extra parsley, and serve with additional lemon wedges if desired.