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tangy baked salmon with calabrian chile

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Salmon

Tangy Baked Salmon With Calabrian Chile

Another baked salmon recipe? Uh, heck yeah! I don’t know about you, but baked salmon is one of those concepts that I know I can slap together in 10 minutes and sit down to eat within the hour, if not less. The idea is just as welcome when planning a celebratory meal as it is a weeknight dinner.

Ingredients

  • 1 1/2 pounds skin-on salmon fillet, picked through for bones
  • 2 lemons
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 3 garlic cloves, grated
  • 1 tablespoon white wine vinegar
  • 2 tablespoons Calabrian chile paste (if you don’t like heat, skip this)

Directions

  • Heat the oven to 375°F and place the salmon (skin side down) in a 2-quart baking dish or on a rimmed sheet pan. Zest and juice 1 lemon. Drizzle the fillet with lemon juice, then season with salt and pepper.
  • In a small bowl, whisk together the lemon zest, olive oil, grated garlic, vinegar, and chile paste, if using. Season with a big pinch of salt and lots of pepper.
  • Spoon the chile oil mixture over the salmon and bake for 15 minutes. Pull out the dish from the oven and use a spoon or pastry brush to scoop up the chile oil accumulated in the bottom and baste the fish a few times.
  • Return to the oven and continue baking until the flesh flakes when pulled at with a fork and is cooked to your liking, about another 10 minutes for medium-rare, or 20 minutes for medium to medium-well. (If your fillet is thicker in the center, the edges will cook more quickly.)
  • Halve the second lemon. Remove the dish from the oven and use a spoon to gently break up the fish into a few large pieces. Transfer the fish to a serving platter, squeeze half the lemon over the fish, then drizzle over the remaining chile oil from the pan. Slice the remaining lemon half into wedges for serving.

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