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smoked salmon roast salmon

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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

  1. 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.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. 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.
  4. 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.
  5. Once roasted, brush the remaining melted butter over the top of the salmon fillets and garnish with green onions. Serve with lime wedges.

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