After I finally have my own kitchen, this was the first fish dish that I attempted to make. Before this, I always thought fish smelled “fishy” and their texture is slimy so I didn’t want to touch them. But I knew we had to eat a balanced diet so I mustered up some courage and decided to start with salmon. It seems harmless enough. Mr. Chau hates over cooked fish so I used a slow roast method and checked the fish often to make sure it’s not over cooked. The first attempt (this recipe) actually turned out pretty well so I hope you’ll like it too. Note that the recipe doesn’t have amount for the ingredients, that’s because whether you’re cooking for 1 or cooking for 10+ (I’ve done it before), the recipe is the same and seasoning is based on personal preference.
- salmon fillet, cut into equal pieces & let rest until it’s near room temperature
- olive oil
- sea salt
- fresh dill
- lemon wedges to serve (optional)
- Preheat oven to 250F.
- Rub salmon fillet with a bit of olive oil, season with salt and pepper.
- Place fillet skin down on a parchment lined baking tray and place dill on top.
- Roast for ~12 – 18 minutes depending on size and thickness. Serve with lemon wedges.
- Check at 12, 15 and 18 minutes for doneness since fillet comes in different size and thickness. To check, I usually poke the tip of a knife into the fish to take a look at the interior. If the interior is almost opaque, it’s ready. Remember that the fish will continue to cook for 1-2 minutes after you remove it from the oven so you do not want to wait until it’s completely cooked before you remove it from the heat source.
- The reason why I let the fillet come to room temperature instead of using it straight out of the fridge is because if the fillet (or meat) is at room temperature, it will cook more evenly. If it’s straight out of the fridge, the outside of the fillet will cook faster than the inside. By the time the fish is cooked, the outside will be dry.