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Recipe: Roast salmon takes 15 minutes and you hardly need to do a thing to it

Sally Pasley Vargas for the Boston Globe

With your fingers, feel the flesh side (side that was closest to the bone) for pin bones. Remove them with tweezers or tongs. Heat the oven to 375 degrees. Rub pieces of boneless salmon on both sides with olive or vegetable oil. Sprinkle with salt and pepper. Set skin side down in an oiled baking dish. Roast the salmon for 15 minutes, or until a meat thermometer inserted into the thickest part of the fish registers 145 degrees. If you want the top of the fish to be lightly charred, cook it for 2 minutes less and transfer it to the broiler for the last 2 minutes. Sprinkle with lemon.

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.