Smoked Salmon Roast Salmon Recipe

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Cook Time: 20 minutes

For the first time since 2009, the Northern Californian salmon fishing season has been canceled, which is deeply upsetting for those of us who cherish fresh, locally caught wild salmon. To cope with this setback, I decided to experiment with farmed salmon, adding a few tricks to enhance its flavor. The result was a rich, subtly smoky dish that completely transformed the usually less exciting farmed salmon. The cured salmon brought a delightful richness, and it also helped keep the fillets moist. However, be careful not to overcook it aim for an internal temperature of 135-140F. The reverse fish pie presentation adds a fun twist, but feel free to get creative with the base under the salmon. I hope you give this smoked salmon roast a try soon!

Ingredients (for 2 servings)

• 2 boneless center-cut salmon fillets (7-8 ounces each), skin removed
• Salt and freshly ground black pepper, to taste
• Cayenne pepper, to taste
• 3 tablespoons melted butter, divided
• 2 tablespoons freshly chopped dill or tarragon
• 4 slices smoked salmon (about 2 ounces total)
• 1 1/2 cups cooked mashed potatoes (optional)
• 2 tablespoons thinly sliced green onions (optional)
• 1/2 lemon, cut into wedges

Directions

Step 1: Season the top of the salmon fillets with salt, pepper, and a pinch of cayenne. Brush 1 1/2 tablespoons of melted butter evenly over the surface of the fillets. Sprinkle with chopped dill, then lay 2 slices of smoked salmon over each fillet, covering the surface and sides. Place the prepared salmon in the fridge until ready to cook.

Step 2: Preheat your oven to 400F (200C). While the oven heats up, spread the mashed potatoes into two individual baking dishes (oval ramekins work well). Place the salmon fillets on top of the potatoes. If you like, sprinkle a bit more cayenne over the top of the salmon for added spice. Set the baking dishes on a baking sheet for easy handling.

Step 3: Roast the salmon in the preheated oven for about 20 minutes, or until the internal temperature at the thickest part of the fillet reaches 135-140F (57-60C). Be sure not to overcook the salmon to keep it moist and tender.

Step 4: Once the salmon is roasted, brush the remaining melted butter over the fillets. Garnish with thinly sliced green onions and serve with lemon wedges for a refreshing burst of citrus.

Cook's Notes

If you prefer, you can roast the salmon in a larger baking dish, but keep in mind the cooking time might vary slightly. If you choose not to use mashed potatoes as a base, the salmon may cook faster, so keep an eye on the internal temperature to avoid overcooking.

Nutrition (per serving)

• Calories: 1224
• Total Fat: 70g (90% Daily Value)
• Saturated Fat: 21g (105% Daily Value)
• Cholesterol: 278mg (93% Daily Value)
• Sodium: 1745mg (76% Daily Value)
• Total Carbohydrate: 65g (24% Daily Value)
• Dietary Fiber: 13g (46% Daily Value)
• Total Sugars: 15g
• Protein: 91g (183% Daily Value)
• Vitamin C: 228mg (253% Daily Value)
• Calcium: 195mg (15% Daily Value)
• Iron: 4mg (23% Daily Value)
• Potassium: 2526mg (54% Daily Value)

Smoked Salmon Roast Salmon is a unique and flavorful dish that combines farmed salmon with the rich, smoky taste of smoked salmon. The result is a moist, tender roast with an elevated flavor profile, making it an exquisite choice for dinner. This dish is an inventive way to prepare salmon that surprises and delights, whether served during a holiday meal or a casual weeknight dinner.

History and Origin

The origins of smoked salmon are believed to date back to the early days of human civilization, when fish preservation methods were necessary for survival. Salmon was one of the first fish to be smoked as a method of preservation in the cold waters of the North Atlantic. Over time, the practice spread to regions across Europe and North America. While smoked salmon itself has a long history, the specific dish of Smoked Salmon Roast Salmon is a more contemporary creation, designed to add depth and complexity to farmed salmon, which is often milder in flavor than its wild counterpart.

Regional Variations

Smoked Salmon Roast Salmon is most commonly associated with North America and Northern Europe, where salmon is a staple in many coastal and inland dishes. In Scandinavian countries, smoked fish is a traditional part of the cuisine, often served with potatoes, dill, and rye bread. In the United States, this dish can be found in various forms, from fine-dining restaurants to casual seafood eateries, with regional variations in the seasoning and accompaniments. In some parts of the U.S., it is common to serve this dish with a side of mashed potatoes or roasted vegetables, which complement the rich, smoky flavor of the fish.

Distinguishing Features

What sets Smoked Salmon Roast Salmon apart from other salmon dishes is the combination of smoked salmon and fresh farmed salmon fillets. While smoked salmon is often used as a topping or garnish for other dishes, this recipe incorporates it directly into the cooking process, wrapping the fresh salmon to add moisture and a distinct smoky flavor. This makes it different from typical baked or grilled salmon, where the focus is on the fish itself. Additionally, the use of mashed potatoes as a base not only adds creaminess but also helps to trap the flavorful juices from the fish during roasting.

Where It Is Served

Smoked Salmon Roast Salmon is typically served in settings that focus on quality seafood, such as seafood restaurants, gourmet bistros, or family gatherings. It is a dish that can be prepared in advance, making it ideal for dinner parties or special occasions. The presentation, which includes garnishing the dish with fresh herbs and lemon wedges, makes it a visually appealing centerpiece for any table. In fine dining, it may be paired with white wine, such as Chardonnay or Sauvignon Blanc, which complements the richness of the salmon.

Fun Facts

• Smoked salmon has been a delicacy in countries like Norway, Scotland, and Canada for centuries. It is often referred to as "lox" in Jewish cuisine, where it is commonly served with bagels and cream cheese.
• The technique of smoking fish dates back to ancient times. It was originally used to preserve fish for longer storage, especially before refrigeration was available.
• In many cultures, salmon is considered a symbol of abundance and good fortune. In Native American cultures, salmon is seen as a sacred fish that provides sustenance and is central to spiritual rituals.

Smoked Salmon Roast Salmon is not only a delicious dish but also an excellent example of how traditional techniques and modern culinary creativity come together to produce something truly special. Whether you are looking to impress guests or simply enjoy a comforting, flavorful meal, this dish is sure to satisfy.

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