Buy a fillet that has skin but not bones for easy serving. The fresher, the better.
Serves 4
Time 45-60 minutes
Ingredients
1 1/2 pounds salmon fillet with skin on, washed, pat dried
1/4 cup fresh squeezed orange juice
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed lime juice
2 tablespoons honey
1 garlic clove, skin removed, thinly sliced
1 tablespoon olive oil
1/4 teaspoon pepper flakes or cayenne
1 tablespoon Italian parsley, washed, leaves only, finely chopped
Method
Preheat the oven to 350 F. Cutting across the fillet, score deeply into the flesh about half way. Place the salmon on a Silpat or other non-stick material like parchment paper placed on a rimmed baking sheet.
Mix together the juices, honey, garlic, olive oil, cayenne, and parsley
until the honey is well dissolved. Pour over the fillet. Roast in the
oven 30 minutes. Remove and clean away and discard any pink solids.
Raise the temperature of the oven to 500 F. Baste the fillet with the
pan drippings. Return the salmon to the oven and cook another 10
minutes. Remove from the oven, baste, bake another 5 minutes being
careful to brown but not burn the skin.
Transfer the salmon to a serving plate. Use a rubber spatula to collect all the pan drippings and place in a small bowl.
Serve the salmon with the pan drippings, mango salsa, and a green salad or freshly steamed rice.
- Recipe courtesy of David Latt