smoked salmon roast salmon

Smoked Salmon Roast Salmon

In this successful experiment, I wrapped farm salmon with smoked salmon to try to get more of a wild salmon flavor. The texture was moist and rich, the flavor was reminiscent of a smoky grilled salmon.

Ingredients:

2 boneless center-cut salmon fillets (7-8 ounces each), skin removed
salt and freshly ground black pepper to taste
cayenne to taste
3 tablespoons melted butter, divided, or as needed
2 tablespoons freshly chopped dill or tarragon
4 slices smoked salmon (about 2 ounces total)
1 1/2 cups cooked mashed potatoes (optional)
2 tablespoons thinly sliced green onions (optional)
1/2 lemon, cut into wedges

Direction

Season the top of the salmon fillets with salt, pepper, and a little cayenne. Spread 1/2 of the melted butter all over the surface. Sprinkle with chopped dill, and drape 2 slices of smoked salmon over each fillet, covering the surface and sides. Place prepped fish in the fridge until needed.
Preheat the oven to 400 degrees F (200 degrees C).
Spread mashed potatoes into 2 baking dishes (I used oval ramekins), and set salmon fillets on top. Sprinkle a little cayenne over the top if desired. Set baking dishes on a baking sheet for easy transfer.
Roast salmon in the preheated oven until internal temperature in the center of the thickest part of the fillet reads 135 to 140 degrees F (57 to 60 degrees C), about 20 minute.
Once roasted, brush the remaining melted butter over the top of the salmon fillets and garnish with green onions. Serve with lime wedges.

smoked salmon roast salmon

Smoked Salmon Roast Salmon

Ingredients:

Direction

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