I love fish and try to make it at least once a week for the family – I eat it twice a week mostly because I enjoy the taste of it rather than for the health benefits its a nice variety instead of having the traditional meat and potato each night for dinner. Today I am going to show you how to make a PERFECT Lemon Pepper roasted salmon – When selecting salmon make sure you have the fish monger cut it so that it s the same width across the fish – This ensures even cooking and prevents the bottom half of the fish from drying out by overcooking – Also have the gentleman remove the skin, you wont be eating it and it will save you money – here is your starting lineup:
What you need:
1.5 pounds of salmon – even width
1/4 C olive oil
Lemon Pepper – Salt – Pepper
1/4 C Pinot Grigio
Total Time: 20 minutes
Cook Time: 12 Minutes
Prep Time: 5 Minutes
-Preheat Oven to 425 degrees if you have a convection setting choose that
-Prepare a marinade for the fish by taking 2 tablespoons of Lemon Juice and whisk in a 1/4 C of olive Oil – This is an estimate as I never measure I go by taste I like a nice strong lemon taste so feel free to add more oil if you want more of a salad dressing taste to it – Also add a small amount of Salt and pepper to your marinade – whisk throughly
– Take fish and place the side where the skin was before removal and place on bottom of roasting pan – Season lightly with Salt and Pepper and apply a thick coat of Lemon Pepper then pour the marinade over the entire piece of fish – I let the fish sit out for about 10 minutes before I put in the oven just to try and ensure it is an even temperature so that it cooks evenly throughout. I then place a pat of butter under a slice of lemon in as many places as possible on the fish. the butter is key as I find it gives it a decadent flavor and keeps the fist moist while cooking – Pour you wine in the the roasting pan and its ready for the oven.
– After roasting for 10 minutes I check the temp – I pull the fish at 130 this will get you a Medium Rare fish – I Immediately foil the fish and let it steam for 10 minutes on my countertop, it will carry over cook and come out a perfect medium – It will be uber moist and tender and better than just about anything you can get in a restaurant.
I served this over some sort of starch and along with a vegetable – Tonight it was a garlic and herb rice and broccoli with a bacon and crab arancini ball I picked up from the store – Let’s Eat!