Northwestern Roasted Salmon

Northwestern Roasted Salmon

This recipe shows off some of the great features of Northwestern cuisine: it's simple in its composition and incorporates local flavors with style. 


Serves 6 to 8


4 to 5 cups alderwood chips,
soaked in ½ cup water at least 1 to 2 hours

1 whole side salmon, skin on
(2 to 2½ pounds)

4 tablespoons canola oil

¼ teaspoon each: dried
oregano, parsley flake, paprika, black pepper, kosher


⅛ cup brown sugar

Fresh lemon juice, to taste


Place soaked chips in the
bottom of a broiling pan, distributing chips evenly over the surface. Pour the
water over chips. Place broiling pan top over the chips and rub it well with
canola oil. Place on the center rack of the oven (remove additional rack above
if necessary to allow space for the broiling pan and the fish). Heat oven to
º F. 


Rinse salmon well and pat
dry. With tweezers or needle-nose pliers, remove pin bones. Rub salmon side
well with oil. Combine seasonings and rub them into the flesh. Let the fish
rest for 5 to 6 minutes to absorb the seasonings. When the oven has come to
temperature, carefully remove the broiler pan to a heatproof surface. Gently
place the fish skin-side down on the broiler pan, and then return to the


Roast in oven until the skin
is firm and brown and the internal temperature measured at the thickest has
reached 135
º F, about 10 to 15 minutes
depending on the thickness and length of the fish. Remove from heat and let
fish rest 3 to 5 minutes. Squeeze fresh lemon juice over fish and serve



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