Smoked Salmon Roast Salmon
Smoked salmon and roast salmon are two exceptional preparations that highlight the versatility and richness of this fish. Smoked salmon, with its silky texture and complex, smoky flavor, offers a refined taste ideal for appetizers or as a luxurious addition to salads and sandwiches.
Ingredients
- 2 boneless center-cut salmon fillets (7-8 ounces each), skin removed
- salt and freshly ground black pepper to taste
- cayenne to taste
- 3 tablespoons melted butter, divided, or as needed
- 2 tablespoons freshly chopped dill or tarragon
- 4 slices smoked salmon (about 2 ounces total)
- 1½ cups cooked mashed potatoes (optional)
- 2 tablespoons thinly sliced green onions (optional)
- ½ lemon, cut into wedges
Instructions
- Season the salmon fillets with salt, pepper, and a pinch of cayenne. Brush half of the melted butter over the top of each fillet. Sprinkle with chopped dill, then layer two slices of smoked salmon on each, covering both the surface and sides. Refrigerate the prepared fillets until ready to cook.
- Set the oven to preheat at 400°F (200°C).
- Spread a layer of mashed potatoes evenly into two baking dishes (I used oval ramekins), then place the salmon fillets on top. If desired, lightly dust the fillets with cayenne. For easy handling, place the baking dishes on a baking sheet before transferring them to the oven.
- Roast the salmon in the preheated oven for about 20 minutes, or until the internal temperature at the thickest part of the fillet reaches 135-140°F (57-60°C).
- After roasting, drizzle the remaining melted butter over the salmon fillets and sprinkle with sliced green onions. Serve with lime wedges on the side for a fresh burst of flavor.