My father-in-law worked in hospitality. Perhaps because of that experience, or maybe because he was born with it, he had a gift for entertaining and hosted fantastic dinner parties. He made it look effortless. At last, he shared one of his secrets – this recipe – with me. It was his standby for gatherings, and it tastes like a high-end restaurant entrée without the price or a lot of fuss. This dish is a staple in my kitchen and elicits the enthusiasm of my father-in-law’s guests when I serve it now.
- 1 lb. wild-caught salmon fillet (King, Coho, and Sockeye all work well for this recipe; though, if available, I recommend King)
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- ½ tsp. cumin
- ½ tsp. coriander
- ½ tsp. allspice
- Extra virgin olive oil
- 1 lemon, quartered
- Curry dip:
- ¼ cup of mayonnaise
- 1 to 2 tsp. yellow curry powder
- Preheat oven to 400 degrees and line a baking sheet with foil. Place salmon fillet on sheet, skin side down.
- Mix salmon spices in a small bowl and set aside.
- Lightly coat salmon with olive oil. Sprinkle salmon with seasoning (season to liking; depending on the shape of fillet, you may not need all the seasoning).
- Bake until fully cooked but still moist, about 15 to 20 minutes.
- While fish bakes, mix together curry dip ingredients in a small bowl.
- When salmon has finished baking, remove from oven and let rest for a couple minutes. Serve with fresh sliced lemon and curry dip on the side. Salmon and curry may be refrigerated and served chilled.
Sidenotes about this dish:
This dish tastes best when made with wild-caught, fresh salmon that hasn’t been previously frozen. In addition to superior flavor, wild-caught salmon contains far fewer toxins and more omega-3s than farmed salmon.
Suggested Paring: Melville Pinot Noir or Belle Glos Meiomi Pinot Noir.