Fired Up Rosemary Salmon
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 1
Ingredients
- 1 skin-on, between 5 to 7 lbs salmon fillet
- 1 tablespoon butter
- salt
- freshly ground black pepper
- 2 to 3 sprigs fresh rosemary, plus more, for garnish
- sliced lemon or orange slices
Directions
Preheat oven to 350 °F.
Using small fish tweezers remove pin bones from the length of the salmon and discard.
Place salmon skin side down on tin foil in a large roasting pan and season with a tablespoon of butter, salt and pepper. Place the sprigs of rosemary and lemon slices over the salmon so that they are overlapping and form a tent over the salmon. Wrap each salmon in the tin foil and roast for 15 minutes or until internal temperature reaches 145 °F on an instant-read thermometer.
Remove the salmon from the oven and bring to a well ventilated outdoor area. Light the oven dried rosemary on fire over the salmon. Let the ash fall over the salmon leaving streaks of concentrated rosemary flavor.
Using a large fish spatula, remove the side of salmon from the roasting pan and place on a platter. Garnish with sprigs of fresh rosemary and lemon wedges.
