This recipe is courtesy of America's Test Kitchen from Cook's Illustrated.
Roasted Whole Side of Salmon
Serves 8 to 10
This recipe requires salting the fish for at least 1 hour. Look for a fillet that is uniformly thick from end to end. The surface will continue to brown after the oven temperature is reduced in step 4; if the surface starts to darken too much before the fillet's center registers 125 degrees, shield the dark portion with aluminum foil. If using wild salmon, which contains less fat than farmed salmon, remove it from the oven when the center of the fillet registers 120 degrees.
- 1 (4-pound) skin-on side of salmon, pinbones removed and belly fat trimmed
- Kosher salt
- 2 tablespoons honey
- Lemon wedges
Sprinkle flesh side of salmon evenly with 1 tablespoon salt and refrigerate, uncovered, for at least 1 hour or up to 4 hours.
Adjust oven rack 7 inches from broiler element and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and place wire rack in sheet. Fold 18 by 12-inch piece of foil lengthwise to create 18 by 6-inch sling. Place sling on wire rack and spray with vegetable oil spray.
Heat broiler. Pat salmon dry with paper towels and place, skin side down, on foil sling. Brush salmon evenly with honey and broil until surface is lightly but evenly browned, 8 to 12 minutes, rotating sheet halfway through broiling.
Return oven temperature to 250 degrees and continue to cook until center of fillet registers 125 degrees, 10 to 15 minutes longer, rotating sheet halfway through cooking. Using foil sling, transfer salmon to serving platter, then carefully remove foil. Serve, passing lemon wedges separately.