True story: this salmon deserves all the hype it’s been getting.
Instead of the oil poach method, this fish is cooked in the oven, topped with browned butter and some olive oil, slightly frizzled red onions and lemons, and drained capers. It’s plenty briney and tangy, but still rich from the butter. Alison encourages topping the finished salmon with a mountain of dill. The earthy herb presence is not only pretty, but balances the acidic and fatty elements in the dish nicely. Oh, and don’t forget that flaky sea salt!
thicker cut of salmon
I’ve made this twice now with different cuts of salmon. A thicker cut of salmon takes longer to cook (obviously) and required some basting to keep the whole piece of fish equally tender. A BBQ cut of salmon, much thinner, only took 12 minutes, and the skin became slightly crispy. When I make this again (which I will do, because it’s really good), I’ll choose a thinner cut, and try searing the skin at the end in a cast iron to get an even crispier result. I’m not sure if that will work, but it’d be worth a try.
This is my third Alison salmon recipe - I have just one more to go. Once I make that fourth and final salmon recipe, I’d like to write up a power ranking of the four recipes based on this criteria: fussiness, fishy texture, and overall deliciousness. Am I missing any criteria? Please let me know!
thinner, BBQ cut salmon
52 recipes cooked, 173 to go.
