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Fired Up Rosemary Salmon

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 1


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


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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