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tablespoons finely chopped fresh dill, plus more to serve
Kosher salt and ground black pepper
pound skin-on center-cut side of salmon (see note), pin bones removed, trimmed
tablespoons grapeseed or other neutral oil
Lemon wedges, to serve
Quick-pickled cucumbers, to serve
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.See Demo
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.See Demo
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.See Demo
Cut down on salting time and rinse very well before drying and roasting.
I made this and it is now my favorite way to make salmon.
Would dried ill weed work ??
Our Recipe Developer, Julia Rackow says you can make the substitution, but it won't be as pungent as using fresh dill.
The Milk Street Team
I make this recipe every week. I LOVE it. This recipe taught me how to properly cook salmon so its not overcooked.
In Step 1, are both sides of the salmon salted or just the flesh-side? Thanks!
Rub the dill-salt mixture into the surface and sides.
The Milk Street Team
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 did the same thing. We cant taste dill. I put dill afterwards.
This method yields perfectly cooked salmon! I think next time I will skip the second salting, since it was a tad too salty for some of my family.
Wow!!! My favorite way to make salmon now!!! If you want less salty decrease brine time 30min or 45min and rinse will under running water. This is my new way to cook salmon!!!!!
While We love the original full version of the recipe, I have also subbed zest of a lime, lemon, and orange (about 3 Tbsp total) mixed with the salt.
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.