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Baked Salted Salmon with Dill
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We learned how to make this salmon from chef Nikolas Paulsson of the Lanternen restaurant on the Oslo fjord in Norway. For our take, we use a 2-pound skin-on center-cut side of salmon and salt it for about an hour before baking in a moderate oven. When shopping, look for a salmon side about 1 inch thick at its thickest part; pieces that are thicker or thinner will require timing adjustments when baking. The salmon will be slightly underdone when removed from the oven; a tented 5- to 10-minute rest will finish the cooking and bring the internal temperature up to 120°F at the thickest part. At this temperature, the fish should be just opaque, not translucent.
4-6
Servings
Tip
Don't delay tenting the salmon with foil after removing it from the oven. The foil traps residual heat that gently finishes cooking the fish.
1¾ hours
15 minutes active
3 tablespoons finely chopped fresh dill, plus more to serve
Kosher salt and ground black pepper
2 pound skin-on center-cut side of salmon (see note), pin bones removed, trimmed
2 tablespoons grapeseed or other neutral oil
Lemon wedges, to serve
Quick-pickled cucumbers, to serve
Ingredients
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3
tablespoons finely chopped fresh dill, plus more to serve
-
Kosher salt and ground black pepper
-
2
pound skin-on center-cut side of salmon (see note), pin bones removed, trimmed
-
2
tablespoons grapeseed or other neutral oil
-
Lemon wedges, to serve
-
Quick-pickled cucumbers, to serve
Recipe
Quick-Pickled Cucumbers
Directions
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01Line a rimmed baking sheet with kitchen parchment. In a small bowl, combine the dill and 1 tablespoons salt, then rub the mixture with your fingers to break down the dill. Place the salmon flesh side up on the prepared baking sheet. Rub the dill-salt mixture into the surface and sides. Refrigerate, uncovered, for 45 to 60 minutes.
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02Heat the oven to 350°F with a rack in the middle position. Line a second rimmed baking sheet with kitchen parchment, then mist with cooking spray. Rinse the salmon under cold water, rubbing to remove the salt. Pat completely dry with paper towels, then place flesh side up on the second baking sheet. Coat the surface of the fish with the oil and season with pepper. Bake until the edges are opaque and firm to the touch and the center of the thickest part reaches 112°F to 115°F, 12 to 15 minutes.
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03Remove the baking sheet from the oven and tent the salmon with foil; let rest 5 to 10 minutes (the temperature of the fish will climb to about 120°F). Using 2 large spatulas, carefully transfer to a serving platter. Sprinkle with chopped dill and serve with lemon wedges and pickled cucumbers.
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Reviews
February 5, 2023
Winner!
My husband and I have never liked baked salmon, but saw this on the show and thought we’d give it a try. This method really transformed the salmon. Leftovers are delicious cold!
September 11, 2022
It is always a hit!
Its sooo east, quick and foolproof. Always get rave reviews even from people that say that they don’t like salmon.
July 2, 2022
Best Salmon Recipe
I’ve made this multiple times, either just for us or also for company and I always get rave reviews. It’s easy and though looks humble- knocks it out of the park every time
February 17, 2023
Made this delicious, however...
I may have left it sit too long with the salt as it had a bit of a mushy texture. But I'll own that...the taste was great and we made the quick pickles along with lemon rice and sliced tomatoes. Good combination.
May 30, 2022
Easy and Delicious Salmon
As long as you have the time to salt the salmon ahead of time this is an easy way to turn out a great tasting salmon. It is very tender and not overcooked! I have tried playing with the spices and herbs and it always turns out delicious.
While this is a great recipe for baking (roasting) salmon, I really don't see how the dill/salt rub can impart any dill flavor. We know that marinades don't penetrate flesh except at the most minuscule depth, so leaving a bunch of crushed dill on the fish for an hour isn't going to do much. For confirmation, I made two salmons side-by-side, one rubbed with a dill/salt mixture and one with just salt. I rinsed off both and baked both as instructed. Then, before garnishing with dill and lemon, invited my family to try each. Both salmons were absolutely delicious with a firm-but-yielding texture and well-seasoned flavor. But we couldn't figure out which one had a more "dill-y" taste. Our takeaway: save the dill for topping afterward—and heap it on! That's a great herb for salmon. (Also, the pickles: YUM.)
I would love to make this dish, however, that's a very expensive piece of fish. Is there a dinner for two offering? The piece of salmon shown on tv must have cost $30-40. That's out of control!! (Probably more since I'm on the west coast and you East Coast TV show producers don't take into account that your prices are lower!! Western Washington is being price gouged!! Alternative options would be greatly appreciated! Btw, love the show.
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Your First Issue
Cut down on salting time and rinse very well before drying and roasting.