Whole Salmon Filet Recipe
Make Whole Salmon Filet Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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FADI'S SIGNATURE — Salmon & Seasoning
Accompaniments & Finish
Method
FADI'S SIGNATURE — Salmon & Seasoning
Prep the salmon
Pat the whole salmon fillet thoroughly dry with paper towels. Check for any remaining pin bones and remove them with fish tweezers; run your fingers along the flesh to locate bones. Place the fillet skin-side down on a large piece of parchment or a rimmed baking sheet lined with foil for easy transfer.
Make the herb-garlic marinade
In a small bowl combine the extra-virgin olive oil, minced garlic, lemon juice, lemon zest, chopped dill and parsley, smoked paprika, ground cumin, kosher salt and black pepper. Stir until emulsified. Taste a small smear and adjust salt or lemon if needed.
Season the fillet
Brush or spoon about two-thirds of the marinade evenly over the flesh side of the salmon, spreading it to cover from head to tail. Reserve the remaining marinade for basting. If you like a stronger herb flavor, lightly lift the flesh near the thicker center and run a little of the marinade underneath (do not separate from skin).
Accompaniments & Finish
Arrange for roasting
Preheat oven to 400°F (205°C). Line a large rimmed baking sheet with foil and set a wire rack on it if you want air circulation; otherwise lay the fillet directly on the foil/parchment. Arrange lemon slices along the flesh and around the fillet. Pour the white wine (or water) into the pan — this creates steam and prevents drying. Scatter the small cubes of cold butter over the top of the salmon to melt and baste as it cooks. Lightly spray or brush the skin with the teaspoon of olive oil so it crisps slightly.
Roast the salmon
Place the salmon in the preheated oven on the middle rack. Roast for 12–16 minutes for a 2-lb fillet, depending on thickness — check at 12 minutes. The salmon is done when the thickest part registers 125–130°F (52–54°C) for medium-rare to medium, or 140°F (60°C) if you prefer fully cooked. The flesh should flake easily but still be moist. During the last 3–4 minutes of cooking, brush the reserved marinade over the top and return to the oven so the sugars and herbs glaze slightly.
Rest and garnish
Remove the salmon from the oven and let it rest on the sheet for 5 minutes. This allows carryover cooking and helps the juices redistribute. Transfer to a serving platter with a spatula, garnish with fresh dill sprigs and extra lemon slices. Serve family-style: carve into portions with skin left on (it will come away easily) and spoon any pan juices over the top.