Skeptics, stand down. You’ve proved, over the life of this column, that no recipe is truly foolproof. But for those who have doneness issues with salmon, this preparation deserves its name. The oil underneath, a moist and herby coating on top and a low oven temperature join forces to make this fail-safe.
Serve with a mash of skin-on potatoes.
Foolproof Salmon Baked With Olive Oil and Herbs
4 servings
Adapted from “The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking,” by Sara Kate Gillingham and Faith Durand (Clarkson Potter, 2014).
1/4 cup plus 2 tablespoons olive oil
One 1 1/4-pound skin-on salmon fillet, preferably center-cut
Flaked sea salt
Freshly ground black pepper
1 large shallot (1 1/2-ounce lobe)
1/4 cup loosely packed dill fronds
Leaves from 4 to 6 stems flat-leaf parsley or leaves from 3 stems tarragon
1 lemon
Preheat the oven to 250 degrees. Pour 1/4 cup of the oil into a baking dish just large enough to hold the salmon. Lay the salmon in the dish, skin side down. Season it liberally with salt and pepper.
Coarsely chop the shallot and dill (together is okay) and place them in a mini food processor, along with the parsley or tarragon leaves. Use a Microplane zester to grate the zest of the lemon directly over the bowl of the food processor. Pulse until finely chopped, then add the remaining 2 tablespoons of oil. Pulse just long enough to create a coarse paste. Spread the paste over the top of the salmon in the baking dish.