Ingredients: |
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 chili paste (if you don’t like heat, skip this)
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Directions: |
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 chili paste, if using. Season with a big pinch of salt and lots of pepper.
Spoon the chili 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 chili 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. |
This recipe for Tangy Baked Salmon With Calabrian Chile is from