For oven salmon we use either an enamel-coated roasting pan or a foil-lined baking sheet. As much as we love cast iron for its searing qualities and overall old-school cooking coolness, fishy bacon and cornbread are never a big hit with the breakfast club. Any salmon leftovers are earmarked for Two-Timer Salmon Salad (recipe follows). It helps to cut whole salmon fillets into serving-size pieces before cooking. Pay attention to the thickness of the fish (the very thin ends take almost no time) and cook accordingly.
Recipe information
Yield
makes 4 servings
Ingredients
Two-Timer Salmon Salad
Preparation
Step 1
HEAT the oven to 500°F. Pour the oil onto a roasting pan or rimmed baking sheet. Place the pan in the oven and wait for the oil to begin smoking.
Step 2
While the pan heats up, Brush the salmon with the bottled smoke. Sprinkle each piece liberally with the dry rub and the lemon zest.
Step 3
Carefully Place the fillets in the hot pan. If they have skin, place them skin side up. Cook for 3 minutes. Flip the salmon and cook for an additional 2 minutes. Cooking time depends on the thickness of the fillets. The internal temperature of the fish should be about 125°F and the inside should look slightly translucent. The fish will continue to cook once out of the oven.
Step 4
SERVE warm with lemon wedges or chill it for serving the next day.
Two-Timer Salmon Salad
Step 5
COMBINE all the ingredients in a bowl. Serve chilled.
