Ingredients
- 1 side of salmon (about 2 pounds), a center cut, skin on filet if you can find it - thawed if purchased frozen.
- 1 cup white wine
- 1 stick soft butter
- 1 garlic clove, finely minced or grated
- 2 tablespoons chopped fresh dill, plus a few sprigs fresh dill
- 1 fresh lemon plus more for serving
- salt and pepper
Instructions
- Preheat oven to 275 F.
- Slice lemon and lay in bottom of baking dish large enough to fit salmon.
- Lay salmon skin side down on top of lemons
- In a small bowl, mix together butter, chopped dill, and garlic
- Evenly distribute butter on top of salmon
- Lay a few dill sprigs around salmon and pour wine into baking dish.
- Sprinkle over a bit of sea salt and freshly ground black pepper
- Cover dish tightly with a layer of parchment and then foil.
- Place in oven and roast for 30 minutes.
- Check salmon temperature with instant read thermometer (see notes below)
- When desired temperature is reached, remove from oven and let sit, unopened for 10 minutes.
- Serve straight from the baking dish with a spoon.
Notes
Please keep in mind, all ovens are different and all salmon pieces are different thicknesses. You'll want to check the salmon in the thickest part with an instant read thermometer after 30 minutes. Pull from oven when desired temperature is reached. I shoot for rare-medium rare.
- Rare Salmon 120 degrees F
- Medium-Rare Salmon 125 degrees F to 130 degrees F
- Medium Salmon 135 degrees F to 140 degrees F
- Well-Done Salmon 145 degrees F or more