Oven-Roasted Salmon Fillets


Oven-Roasted Salmon Fillets

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Recipe Data


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    Servings and Ingredients

    Serves 4
    4 (6 oz each) skin-on wild Alaskan salmon fillets, about 1-1/2-inches thick, skin scored**
    2 tsp. olive oil
    Salt and pepper, to taste
    Lemon wedges, for serving


    1. Adjust oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 500 degrees.
    2. Pat the salmon dry with paper towels. Rub the fillets evenly with oil and season with salt and pepper, to taste. Reduce oven temperature to 275 degrees and remove the baking sheet.
    3. Carefully place the salmon, skin-side down, on the hot baking sheet and immediately return to the oven. Roast until the fish flakes apart when gently prodded with a paring knife, 9 to 13 minutes.
    4. Gently transfer the fish to individual plates and serve with the lemon wedges.
    5. **To score the salmon: Use a sharp or serrated knife to cut four or five shallow slashes (about 1-inch apart), through the skin of each piece of salmon. Be careful not to cut into the flesh of the salmon.

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 95mg
    • Sodium: 100mg
    • Total Carbohydrates: 0g
    • Protein: 35g

    Daily Values

    Vitamin A 2%
    Vitamin C 10%
    Iron 4%
    Calcium 2%