… An Oven Roasted Salmon Fillet
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
1 Salmon Fillet per person
Canola (Rapeseed) or Olive Oil to drizzle over the fillet
Sea Salt and Black Pepper
- Preheat the oven to 200˚C or 190˚C Fan.
- Rinse the salmon fillet in cold water and pat dry using some kitchen roll.
- Put the salmon fillet on a baking tray (I like to line mine first with a sheet of tin foil) and drizzle with a little oil. I use rapeseed (Canola) oil but you can use olive oil too and sprinkle over some sea salt and freshly ground pepper.
- Cook in the centre of the oven for approximately 8 minutes. (The exact time depends on how fat your fish fillet is). Take the fish out of the oven and check by inserting the point of the knife into the centre of the fattest part of the fillet and gently pulling back the flesh. If the centre of the fish has turned from translucent coral to matt it is cooked, if not, you can put the fish back in the oven for a further couple of minutes and then retest.
- You can lift the salmon off the foil with a fish slice between the skin and the flesh, leaving the skin behind on the foil.
