Blushing Baked Salmon Recipe
This French technique for baking salmon yields an incredibly tender, juicy filet. When paired with rice or steamed vegetables it is a simple preparation for a healthful meal. Lemon and rosemary add an aromatic Mediterranean flair.
Blushing Baked Salmon Recipe
Linda DeCann
2
10 minutes
15 minutes
899
Dinner
Himalayan pink salt contributes a pleasing textural crunch, subtle saltiness and reflects the natural blush color of cooked salmon.Be sure to finish your filets with a few extra dashes of Himalayan pink salt once it has finished baking in order to really amplify its blushing aesthetic and taste its pleasant, mild flavor.
Ingredients
- 2 salmon filets, about 6-8 ounces each
- 1 ½ tablespoons olive oil
- ½ lemon, thinly sliced
- 2 sprigs fresh rosemary
- 1 teaspoon + extra for finishing Himalayan pink salt
- 1/8 teaspoon pink peppercorns, finely ground
Directions
Preheat the oven to 400 degrees Fahrenheit.
Place each filet on top of a separate piece of aluminum foil that is large enough to fully enclose it by forming a small pouch.
Drizzle olive oil on the filets, covering every side. Sprinkle each filet evenly with Himalayan pink salt and pink peppercorn.
Place thinly sliced lemon and a sprig of rosemary atop each filet and use the aluminum foil to create a sealed pouch for filet to bake inside. It is important to be sure that each filet is fully wrapped in order to remain moist during baking.
Place wrapped salmon on a sheet pan spaced evenly apart.
Bake for about 15 minutes, until the internal temperature reaches 145 degrees Fahrenheit. Cook 5-10 minutes longer if you prefer your fish well done.
Remove the filets from their foil pouches very carefully so that the steam does not burn you.
Discard the rosemary and place cooked lemon slices on a serving plate layering the salmon on top and finishing with an extra sprinkle of Himalayan pink salt.
