Party Salmon
A surprisingly easy, more economical alternative to a side of smoked salmon, this recipe is an impressive addition to any buffet table. But don't hesitate to serve it hot out of the oven as simple but delicious weeknight dinner. For a delicious breakfast or brunch option, serve this salmon in place of lox with an assortment of bagels or brown breads, cream cheese, chopped hard-boiled egg, capers, minced red onion, and thinly sliced cucumber.Yield: 4-6 main dish or 10-12 appetizer servings
Ingredients
- 1 salmon fillet* (about 1½ pounds), preferably at or near room temperature
- ¼ cup dry white wine (I typically use Pinot Grigio or Sauvignon Blanc)
- 1½ tablespoons brown sugar (very lightly packed)
- Kosher or sea salt and freshly ground pepper
- Garnishes: Lemon slices, cucumber slices, fresh dill or parsley
- For serving: Creamy Horseradish Dill Sauce, crackers or crostini
Instructions
- Preheat the oven to 350℉.
- Place the salmon on a large, rimmed baking sheet. If you prefer to remove the skin, do not grease the sheet. If you’d like to keep the skin on, do grease the baking sheet or line it with parchment paper. (Tip: The salmon will be easier to transfer without breaking when the skin is left on. Parchment paper will also help with transferring later.)
- Pour the white wine evenly over the salmon. Next sprinkle with the brown sugar, rubbing to evenly distribute (you want a very light sprinkle, so if your salmon fillet is smaller, you may only use 1 tablespoon). Then sprinkle with salt and pepper. I don’t measure but you're aiming for nicely seasoned – not too light, not too heavy. (For those who like a precise measurement, I'd say ¾ teaspoon salt and ¼ teaspoon pepper.)
- Bake the salmon for approximately 15 to 20 minutes or until a quick-read thermometer registers 120℉ for wild salmon and 125℉ for farmed salmon. Precise cooking time will vary based on the size and thickness of the fillet. Check early to avoid overcooking. Feel free to cut into the thickest portion of the fillet if not using a thermometer and/or adjust according to personal preference.
- Remove the salmon from the oven and let cool. (Alternatively, you may absolutely enjoy this salmon warm.) Then cover with plastic wrap and refrigerate.
- When ready to serve, transfer the salmon to a serving platter. Tips for transferring: I find this easiest when using two of my biggest and longest spatulas. If you used parchment, you may be able to gently slide the salmon onto your serving platter. If you didn’t grease the baking sheet (so that you could remove the skin), simply run the spatula between the salmon’s flesh and skin. The skin will stick to the baking sheet. If the fillet breaks, don’t worry. Just piece it back together and garnish with lemon slices, cucumber slices, and/or fresh herbs.
- Garnish with cucumber and lemon slices and fresh dill or parsley. Serve with optional Creamy Horseradish Dill Sauce and crackers or crostini.
Notes
*What to do if your fillet is slightly bigger or smaller? For an easy adjustment, figure on ¾ teaspoon of brown sugar and 2 teaspoons of wine for every ¼ pound (4 ounces) of uncooked salmon. I typically use a wild Sockeye fillet, which tends to be thinner and weigh less than a fillet of farmed salmon. If your fillet is larger, you’ll need to add a few minutes to the cooking time. Conversely, check smaller or very thin fillets sooner. Again, taking the internal temperature or discretely cutting into the fillet will be the best way to check for doneness.
Helpful hint: To reduce the amount of albumin – the harmless white stuff that often cooks out of salmon – bring the fillet to room temperature prior to cooking and be careful not to overcook.
Storage: Leftover salmon will keep for 3-4 days in the refrigerator and is delightful as is or with the horseradish sauce, on bagels and avocado toast, in rice and salad bowls, and as an alternative to a quick tuna salad.
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