Roasted Whole Side of Salmon

Main Course

Recipe courtesy of America's Test Kitchen 20th Anniversary TV Show Cookbook

Serves 8 to 10

  • 1 (4-pound) skin-on side of salmon, pin bones removed
  • 1 tablespoon kosher salt
  • 2 tablespoons honey
  • Lemon wedges for serving


Roasted Whole Side of Salmon

Roasted Whole Side of Salmon

Click image to enlarge



1. Sprinkle flesh side of salmon evenly with salt and refrigerate, uncovered, for at least 1 hour or up to 4 hours.

2. Adjust oven rack 7 inches from broiler element and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and place wire rack in sheet. Fold 18 by 12-inch piece of foil lengthwise to create 18 by 6-inch sling. Place sling on wire rack and spray with vegetable oil spray.

3. Heat broiler. Pat salmon dry with paper towels and place, skin side down, on foil sling. Brush salmon evenly with honey and broil until surface is lightly but evenly browned, 8 to 12 minutes, rotating sheet halfway through broiling.

4. Return oven temperature to 250 degrees and continue to cook until center of fillet registers 125 degrees, 10 to 15 minutes, rotating sheet halfway through cooking. Using foil sling, transfer salmon to serving platter, then carefully remove foil. Serve, passing lemon wedges separately.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive