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Flash Roasted Salmon Print Email


Ten minutes of roasting gives you an entree that's so meaty and moist you'll think you're eating steak.

The trick to this recipe is to get the oven really hot — about 20 minutes of preheating — before putting the fish in. Turn on the heat, then do all the preparations. Cook the salmon last, after all the other dishes are ready, and do not skip its 10 to 15 minutes rest at room temperature. This makes all the difference in its juiciness.

2 to 3 tablespoons frozen orange juice concentrate
2 large garlic cloves, minced
1/4 of a medium onion, minced
1 tight-packed teaspoon fresh thyme leaves
2 tablespoons good tasting extra-virgin olive oil
Salt and freshly ground black pepper
1-1/2- to 2-pound fillet of salmon with skin on
Wedges of fresh lemon

Preheat oven to 450 degrees F. In a small bowl, stir together the orange juice concentrate, garlic, onion, thyme, olive oil, salt and pepper. Rinse and dry the salmon. Use olive oil to oil a large shallow pan large enough to hold the fish (a half-sheet pan works well). Place the fish skin side up. Make 4 very shallow parallel slashes through the skin. Slather both sides with the orange juice mixture, turning the salmon skin side up before putting it in the oven.

Roast for 10 minutes, or until the salmon is only slightly darker at its center than near the surface when you cut into it with a knife — it should not look raw at its center; it should look almost cooked through. Remove from the oven. Let rest for 10 to 15 minutes so the salmon can finish cooking and it's juices can settle.

Cut the fish into serving-size pieces and arrange them on a platter or individual dinner plates. Garnish with lemon wedges. Everyone finishes seasoning the dish with the lemon at the table. Serve hot, warm or at room temperature. Serves 4 to 6 - Lynne Rossetto Kasper
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