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Jun 11, 2012 06:56 AM

Salmon roasting question ... will it work?

I have an almost 2lb fillet of salmon. Plan to roast it with a smear of crushed garlic, salt, olive oil, and fresh basil.

We have spinach too. I was going to just sautee the spinach but do you think it would work to layer the spinach on a baking sheet. Drizzle with some of the garlic/basil sauce, lay down the fillet (skin side down) and then drizzle the fish with more garlic/basil? Or will I end up with flabby skin and oddly steamed spinach that has a greasy feel?

We don't have outdoor space so no grilling but we've been roasting lots of fish lately, so if you have no thoughts on the spinach experiment but want to offer a great baked/roasted fish recipe here ... would love that too! (We are not opposed to pan seared but avoid it for salmon and other fishes that tend to leave behind a strong fish aroma for a day or two)

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  1. i love salmon skin, and so would cook the filet skin-side-up to make it crispy. the fat from under the skin will also help keep the fish moist as it roasts. i'd personally prefer the spinach to not taste like the salmon so would cook them separately.

    3 Replies
      1. re: hotoynoodle

        Interesting. I too love salmon skin and usually oil the pan so it's crisp enough (though never like the japanese salmon skin used for salads) or quickly broil it alone when the rest of the fish is done (my SO is not a skin fan so it's all for me)

        So, if I cook skin side up, should I have the garlic/basil layer on the bottom?

        1. re: chinaplate

          Yes; if you're going to include garlic and basil in the cooking process it would need to be under the fish as it broils. Putting it on top of the skin and broiling would only serve only to burn the garlic/basil layer making a bitter and undesirable serving.
          It would help to use parchment paper under the bed of garlic/basil to reduce the chances of it being browned.