Salmon: Paula's Fired Up Rosemary Salmon

By pavaldez

Ingredients

• 1 fillet salmon, skin-on, between 5 to 7-pounds
• 1 tablespoon butter
• Salt and freshly ground black pepper
• 2 to 3 bunches fresh rosemary sprigs, plus more, for garnish
• Lemon or orange slices

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees F.


Using small fish tweezers remove pin bones from the length of the salmon and discard.


Place salmon skin side down on tin foil in a large roasting pan and season with a tablespoon of butter, salt and pepper. Place the sprigs of rosemary and lemon slices over the salmon so that they are overlapping and form a tent over the salmon. Wrap each salmon in the tin foil and roast for 15 minutes or until internal temperature reaches 145 degrees F on an instant-read thermometer.


Remove the salmon from the oven and bring to a well ventilated outdoor area. Light the oven dried rosemary on fire over the salmon. Let the ash fall over the salmon leaving streaks of concentrated rosemary flavor.


Using a large fish spatula, remove the side of salmon from the roasting pan and place on a platter. Garnish with sprigs of fresh rosemary and lemon wedges.