• 1 (3 ½- to 4-pound/1.6- to 1.8-kg) whole side of salmon or steelhead trout, skin on

    For the Table Book Cover For the Table: Easy, Adaptable, Crowd-Pleasing Recipes Anna Stockwell
  • ¼  cup (60 ml) olive oil, plus more for serving

  • 4 teaspoons kosher salt

  • 2 teaspoons freshly ground black pepper

  • 3 lemons, cut into wedges, for serving

  • Flaky sea salt, for serving 


Preheat the oven to 300°F (150°C).

Place the salmon on a sheet pan and pour the olive oil over it, then turn the salmon to completely coat in the oil. Season both sides with the salt and pepper, landing skin side down on a sheet pan. Roast until the fish is opaque throughout and just able to easily flake when pressed, 20 to 30 minutes. Be careful not to overcook—the time it takes will depend on the thickness of your side of salmon, so start checking after 20 minutes. Let cool to room temperature. The salmon can sit at room temperature, loosely covered with parchment, for up to 1 hour. If you need to make it in advance, cover it well once cool and chill overnight. Let come to room temperature from the fridge for 45 minutes to 1 hour before serving. 

Here’s the trick to leave the skin behind without actually having to skin the fish: Slide two spatulas between the skin on the sheet pan and the cooked fish, working from opposite sides at the same time, then carefully lift the fish and transfer it to a serving platter. Best to have that serving platter right next to your sheet pan. If the fish breaks while you transfer, don’t sweat it—it’s going to get flaked into pieces as people serve themselves anyway. Drizzle with olive oil and lemon juice and sprinkle with flaky salt, then serve with the lemon wedges alongside.

Reprinted from For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell. Published by ABRAMS.

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