Roasted Whole Side of Salmon

americastestkitchen.com

Beth Holstein

subheading: GATHER YOUR INGREDIENTS:

1 (4-pound) skin-on side of salmon, pinbones removed and belly fat trimmed

Kosher salt

2 tablespoons honey

Lemon wedges

View Nutritional Information i

subheading: KEY EQUIPMENT:

Rimmed Baking Sheets

Wire Racks

Metal Spatulas

subheading: BEFORE YOU BEGIN:

This recipe requires salting the fish for at least 1 hour. Look for a fillet that is uniformly thick from end to end. The surface will continue to brown after the oven temperature is reduced in step 4; if the surface starts to darken too much before the fillet's center registers 125 degrees, shield the dark portion with aluminum foil. If using wild salmon, which contains less fat than farmed salmon, remove it from the oven when the center of the fillet registers 120 degrees. This recipe requires salting the fish for at least 1 hour. Look for a fillet that is uniformly thick from end to end. The surface will continue to brown after the oven temperature is reduced in step 4; if the surface starts to darken too much before the fillet's center registers 125 degrees, shield the dark portion with aluminum foil. If using wild salmon, which contains less fat than farmed salmon, remove it from the oven when the center of the fillet registers 120 degrees.

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