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Fired Up Rosemary Salmon Recipe by Paula Deen

Moderate Level
30 MIN 15 Prep + 15 Cook
Servings
$ /Serving
Print
Moderate Level
30 MIN 15 Prep + 15 Cook
10-12 Servings
$ /Serving

Fired Up Rosemary Salmon Recipe by Paula Deen

Moderate Level
30 MIN 15 Prep + 15 Cook
10-12 Servings
$ /Serving

Ingredients

  • 1 salmon fillet, skin-on, between 5 to 7 lbs
  • 1 tablespoon butter
  • salt
  • black pepper, freshly ground
  • 2 to 3 sprigs fresh rosemary, plus more, for garnish
  • sliced lemon, or orange slices

Preparation

Preheat oven to 350°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°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.

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