Servings: 10-12 servings
Prep Time: 10 min
Cook Time: 18 min
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
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.
Recipes courtesy Paula Deen
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