I love this dish. You roast the salmon to your desired temperature—I like it on the rare side—and mix olive oil, rosemary, garlic, maple and red pepper flakes to a lovely accent oil that’s earthy, spicy and sweet. I use rosemary because the earthiness pairs so well with the buttery salmon.
The fish and the rosemary oil can be made in advance. Just wait to put the rosemary oil on the fish until you’re ready to eat.
The necessary tools for this recipe are a pan for the fish and a food processor to make the oil. The cooking time below is for a rare fish, but feel free to add minutes to cook the fish as you wish! Enjoy, and leave a comment below if you try it!
I love this dish. Roast the salmon to your desired temperature and mix olive oil, rosemary, garlic, maple and red pepper flakes to a lovely accent oil that’s earthy, spicy and sweet.
10 Minutes
15 Minutes
25 Minutes
Step 1
Preheat to 425F (alternatively you can pan sauté the fish). Pat dry the filet, and brush it gently with 2 tbsp oil and sprinkle with 1 tsp salt. Roast the salmon for 6-9 minutes, depending on your oven. Please add more cooking time if you prefer more doneness.
Step 2
While the salmon cooks, make the rosemary-garlic oil. Place 1/2 cup oil, 1 tsp salt and all remaining ingredients to a food processor and pulse until well-mixed. Taste for salt and spice level. Pour the rosemary oil over the hot fish.
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