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Many of us are used to cooking salmon fillets, but for some of us, the larger, more grand-looking salmon side might feel intimidating. A salmon side is simply a single fillet that runs the length of the fish (imagine several fillets together before getting cut). A salmon side makes a striking dish for a gathering, but it’s often overlooked for an easy weeknight supper, and here’s where this recipe comes in.
We use a quick curing technique before cooking – it sounds fancy, but you simply rub salt on the fish and then set it aside in the refrigerator. This helps retain the fish’s moisture and also allows it to brown more evenly when cooking. A salmon side is best broiled or roasted, and this recipe does a bit of both. It’s broiled and then roasted, and it’s also smothered with a zippy lemony, garlicky, dilly dressing that hits all the right flavor notes. Serve the vinaigrette with a green salad or spoon right over the fish for a zesty pop.
Wild Salmon Side with Lemony Dill Dressing
- Prepare salmon: Place salmon on a baking sheet or casserole dish and season with salt. Refrigerate uncovered for at least 1 hour, or up to 3 hours.
- Meanwhile, prepare dressing: In a small bowl, combine shallot, lemon zest and juice, salt and pepper. Let stand for 10 minutes. Whisk in grainy mustard, Dijon, honey and garlic. Drizzle in oil, whisking continuously until homogeneous. Stir in the dill. (TIP: The dressing doubles as a perky salad topper. Toss with tender butter lettuce and peppery watercress if desired.)
- Preheat oven to 300°F. Place a large piece of foil on a cooling rack set over a rimmed baking sheet; mist with cooking spray. Remove salmon from the refrigerator and press with paper towels to absorb moisture.
- In a small bowl, mix honey and oil. Brush over salmon. Sprinkle with pepper. Place salmon in the center of the oven and broil on high until browned, 8 to 9 minutes. Reduce oven temperature to 300°F and continue cooking until it flakes easily when pierced at thickest part, 3 to 5 more minutes. (TIP: Test doneness by inserting a paring knife inside the thickest part of the flesh; salmon is dark pink or orange when uncooked, even when the outside is opaque. Perfectly cooked salmon will easily separate into big flakes and is pink in the centre. It will also continue cooking after being removed from oven; let it rest for 5 minutes before serving.)
- Let stand on rack for 5 minutes before transferring to a platter. Carefully lift fish from foil using a spatula, slide foil to a platter and ease fish off with a spatula. Serve with more dill and reserved dressing.
- Serving Size 1/8 of recipe
- Calories 332
- Carbohydrate Content 6 g
- Cholesterol Content 80 mg
- Fat Content 18 g
- Fiber Content 0.5 g
- Protein Content 34 g
- Saturated Fat Content 2 g
- Sodium Content 606 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 10 g