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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
- boneless center-cut salmon fillets (7-8 ounces each): 2 piece (skin removed)
- salt and freshly ground black pepper: (to taste)
- cayenne: (to taste)
- butter: 3 Tbsp (divided, or as needed, melted)
- freshly chopped dill or tarragon: 2 Tbsp
- slices smoked salmon (about 2 ounces total): 4 piece
- 1/2 cups cooked mashed potatoes: 1 piece (optional)
- green onions: 2 Tbsp (thinly sliced, optional)
- lemon: 0.5 piece (cut into wedges)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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Once roasted, brush the remaining melted butter over the top of the salmon fillets and garnish with green onions. Serve with lime wedges. Chef John Cook's Notes: Salmon can be roasted together in a larger baking dish, but cooking time may vary. If salmon is roasted without a mashed potato base, it may cook faster.
