Flash Roasted Salmon
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 -3 tablespoons frozen orange juice concentrate
- 2 large garlic cloves, minced
- 1⁄4 medium onion, minced
- 1 teaspoon fresh thyme leave, tightly packed
- 2 tablespoons extra-virgin olive oil
- salt & freshly ground black pepper
- 2 lbs salmon fillets, with skin on
- wedges fresh lemon
directions
- Preheat oven to 450 degrees F.
- In a small bowl, stir together the orange juice concentrate, garlic, onion, thyme, olive oil, salt and pepper.
- Rinse and dry the salmon. Use olive oil to oil a large shallow pan large enough to hold the fish (a half-sheet pan works well). Place the fish skin side up. Make 4 very shallow parallel slashes through the skin. Slather both sides with the orange juice mixture, turning the salmon skin side up before putting it in the oven.
- Roast for 10 minutes, or until the salmon is only slightly darker at its center than near the surface when you cut into it with a knife — it should not look raw at its center; it should look almost cooked through. Remove from the oven. Let rest for 10 to 15 minutes so the salmon can finish cooking and it's juices can settle.
- Cut the fish into serving-size pieces and arrange them on a platter or individual dinner plates. Garnish with lemon wedges. Everyone finishes seasoning the dish with the lemon at the table. Serve hot, warm or at room temperature.
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