American·Main Course
Smoked Salmon Roast Salmon
Transform ordinary farm-raised salmon into a rich, flavorful feast by wrapping fillets in a thin layer of smoked salmon before roasting. This technique mimics the fatty, smoky profile of wild salmon while keeping the fish perfectly moist on a bed of mashed potatoes.
Prep
10m
Cook
20m
Total
30m
Serves
2
Method
- 01
Season the top of the skinless, boneless salmon fillets with salt, freshly ground black pepper, and cayenne pepper. Be conservative with the salt, as the smoked salmon topping will provide significant saltiness.
Watch · 0:51
- 02
Quickly brush the tops of the seasoned fillets with melted butter and sprinkle with fresh chopped dill or tarragon.
Watch · 1:16
- 03
Drape thin slices of smoked salmon over the fillets to create a single thin layer, piecing together smaller fragments if needed to ensure full coverage.
Watch · 1:44
- 04
Fill long, shallow ramekins or a baking dish with prepared mashed potatoes. Nestle the salmon fillets firmly on top of the potatoes and place the ramekins on a baking sheet. Dust with an extra pinch of cayenne if desired.
Watch · 2:54
- 05
Roast in the center of a preheated 400°F (200°C) oven for exactly 20 minutes (for 7.5-ounce fillets). The internal temperature should reach approximately 135–140°F (57–60°C).
Watch · 3:46
- 06
Remove from the oven and immediately brush the smoked salmon with more melted butter. Garnish with sliced green onions and a squeeze of fresh lemon juice before serving.
Watch · 4:14
From Chef John
“In a perfect world this would be sliced in perfectly shaped rectangles... but unfortunately they're still working on the perfect world.”
“Don't be too aggressive with the salt, since of course smoked salmon has a good amount of saltiness to it.”
“You are, for all intents and purposes, the John Madden of your smoked salmon roast salmon.”