Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Discover all the ways you can make a difference.
Support Icon
The Leadership, Advancement, Membership and Special Events teams are here to help.

Recipe: Roasted Whole Side of Salmon

Support Provided By
roasted whole side salmon
Courtesy of America's Test Kitchen from Cook's Illustrated

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 

To Prepare

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.

Support Provided By
Read More
A row of ice creams in cones.

We Asked, You Answered: Your Favorite Women-Owned Small Businesses

If you're missing a personal touch, creativity and curation, small businesses are the way to go. This holiday season, here are some women-owned shops to add to your list.
A green arch bridge made of metal beams stretches between two mountains. Behind it are rolling mountains and a clear blue sky.

6 Exhilarating Mountain Drives You Can Take in a Day Around L.A.

No matter if your starting point is an inland valley or an oceanside beach community, here are six mountain drives you can take on a day trip from L.A.
A composite photo of Charlotta Bass, left, and Miriam Matthews, right

These Two Women Spent Decades Highlighting the African Heritage of L.A.

Throughout the last century, two prominent African American women — Charlotta Bass and Miriam Matthews — consistently shone a light on the city's early African heritage, raising awareness of the Black heritage of the city's first settlers.
Polar bears are forced to try their luck hunting salmon as arctic ice sheets dissappear.
You can find green garlic at the farmers' markets for a few weeks this time of year. Here's what to do with it.
April 23, 2013 at 7:48 AM PDT
Learn how to prepare Chipotle Butternut Squash Risotto from "Pati's Mexican Table."
November 15, 2018 at 12:48 PM PST