Roasted Salmon

Sometimes the simplest method is the one to reach for. A skin-on salmon fillet, two teaspoons of olive oil, a scatter of fresh herbs, and a hot oven is the whole program. No marinade, no glaze, no fuss. The skin does the work of insulating the flesh from direct contact with the foil, so the fish roasts evenly and stays tender through the center.

Twelve minutes at 425°F (220°C) is the window for a fillet of about 10 ounces. Check at ten minutes with a fork: if it flakes easily and the center is opaque but still glistening, it is done. Skip the extra two minutes unless you like your fish well cooked. Salmon dries fast past the finish line.

After it rests briefly, slide a metal spatula between the flesh and the skin and lift. The skin stays behind on the foil, which makes cleanup as quick as the cook time. Finish with chopped chives and a scatter of fresh tarragon for a green, delicate finish. Serve with a wedge of lemon on the side.

Chef Tips

• Pat the salmon dry before oiling. Wet fish steams instead of roasting and loses its light crust.
• Buy center-cut fillets when you can. They roast more evenly than tail pieces, which cook faster and overcook easily.
• Use a thermometer if you have one. 125°F (52°C) at the thickest point gives moist, medium-cooked salmon.
• Do not flip the fish. Skin-side down from start to finish protects the flesh and makes removal easy.

Variations

• Swap chives and tarragon for dill, parsley, or a mix of all three for different herb profiles.
• Whisk a tablespoon of Dijon mustard into the oil rub for a tangier crust.
• Brush with miso glaze (white miso, mirin, soy, sugar) in the last three minutes for a Japanese-style finish.