Enjoy hot out of the oven for an easy weeknight meal or serve at room temperature for a delightful addition to any buffet table. For a delicious breakfast or brunch, serve in place of lox with an assortment of bagels, cream cheese, chopped hard-boiled egg, capers, minced red onion, and thinly sliced cucumber.
Party Salmon is a shortcut alternative to a side of smoked salmon that can be prepared easily (up to a day in advance!) in the oven with minimal ingredients.
Turkey will, no doubt, be the meat of choice in the week ahead. But since Thanksgiving kicks off a month-long season of festivities involving food, the timing seemed right for a simple yet versatile seafood option.
Because itโs ideal for entertaining, I call this dish โParty Salmon.โ Itโs an easy yet impressive spin on smoked salmon, and is baked in the oven. The fillet can be cooked in advance and served on a buffet table at room temperature or enjoyed hot-from-the-oven for a sit-down dinner.
The prep is quick and requires few ingredients, yet the presentation seems special. Amidst the holiday seasonโs never-ending supply of dips, chips, and cookies, healthy salmon can also be a welcome yet completely delicious change of pace.
In the warmer months, I like to prepare this salmon in advance for use as a protein-rich topper for a variety of dinner salads. Leftovers are a treat any time of the year and will keep, wrapped well and refrigerated, for up to five days. Beyond dinner, extras are a lunchtime treat and can also be the basis for a simple, savory breakfast.
For a delicious quick bite or appetizer, place a chunk of Party Salmon on a cucumber round and top with a dollop of horseradish dill sauce (recipe linked below). Finish with a small piece of fresh dill or parsley for a pretty look. For an alternative to cucumber rounds, you could use toasted, party-size pumpernickel bread. Both options are clever ways to utilize a small amount of leftover cooked salmon.
Because itโs so very simple, I donโt just save Party Salmon for company. I frequently serve this recipe as an easy-but-popular weeknight meal.
Extra Details on Internal Cooking Temperature
The FDA recommends cooking salmon to an internal temperature of 145 degrees F. In my opinion, this temperature produces dry salmon. America’s Test Kitchen recommends an internal temperature of 125 degrees F, which is what I aim for. If you prefer not to use a quick-read thermometer–which is a sure-fire way to get it right and super-dooper easy to use–check the salmon early and don’t hesitate to cut into the thickest portion of the fillet. The flesh should flake easily and be mostly cooked, but there should be a hint of undercooked, translucent meat in the center. The fish will continue to cook once removed from the oven. If you prefer to eat the salmon on the rare side, youโll want to check a little earlier and aim for an internal temp of about 115 to 120 degrees F.
The horseradish is what, I think, makes this sauce really sing. Itโs bright, zesty, and perfectly suited to Party Salmon or your favorite baked, broiled, or grilled seafood. You could also serve it with crab cakes in place of cocktail or tartar sauce.
Leftover sauce is equally delicious mashed into a baked potato, and I think broccoli tastes extra special when dipped in the speedy condiment. The sauce is also a scrumptious alternative to sour cream on Crispy Latkes.
And while the salmon may be enjoyed on a plate, with a dollop of sauce, and eaten with a fork, it’s also delightful as a handheld bite on store-bought or homemade crostini.
Iโd love to know if you try this recipe! Leave a comment, rate it, and donโt forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Party Salmon
Ingredients
- 1 salmon fillet* (about 1ยฝ pounds), preferably at or near room temperature
- ยผ cup dry white wine (I typically use Pinot Grigio or Sauvignon Blanc)
- 1ยฝ tablespoons brown sugar (very lightly packed)
- Kosher or sea salt and freshly ground pepper
- Garnishes: Lemon slices, cucumber slices, fresh dill or parsley
- For serving: Creamy Horseradish Dill Sauce, crackers or crostini
Instructions
- Preheat the oven to 350โ.
- Place the salmon on a large, rimmed baking sheet. If you prefer to remove the skin, do not grease the sheet. If youโd like to keep the skin on, do grease the baking sheet or line it with parchment paper. (Tip: The salmon will be easier to transfer without breaking when the skin is left on. Parchment paper will also help with transferring later.)
- Pour the white wine evenly over the salmon. Next sprinkle with the brown sugar, rubbing to evenly distribute (you want a very light sprinkle, so if your salmon fillet is smaller, you may only use 1 tablespoon). Then sprinkle with salt and pepper. I donโt measure but you're aiming for nicely seasoned โ not too light, not too heavy. (For those who like a precise measurement, I'd say ยพ teaspoon salt and ยผ teaspoon pepper.)
- Bake the salmon for approximately 15 to 20 minutes or until a quick-read thermometer registers 120โ for wild salmon and 125โ for farmed salmon. Precise cooking time will vary based on the size and thickness of the fillet. Check early to avoid overcooking. Feel free to cut into the thickest portion of the fillet if not using a thermometer and/or adjust according to personal preference.
- Remove the salmon from the oven and let cool. (Alternatively, you may absolutely enjoy this salmon warm.) Then cover with plastic wrap and refrigerate.
- When ready to serve, transfer the salmon to a serving platter. Tips for transferring: I find this easiest when using two of my biggest and longest spatulas. If you used parchment, you may be able to gently slide the salmon onto your serving platter. If you didnโt grease the baking sheet (so that you could remove the skin), simply run the spatula between the salmonโs flesh and skin. The skin will stick to the baking sheet. If the fillet breaks, donโt worry. Just piece it back together and garnish with lemon slices, cucumber slices, and/or fresh herbs.
- Garnish with cucumber and lemon slices and fresh dill or parsley. Serve with optional Creamy Horseradish Dill Sauce and crackers or crostini.
Notes
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