INGREDIENTS

For the Oven-roasted Salmon
  • 1 skin-on salmon fillet (1 ¾ to 2 pounds), about 1 ½ inches at thickest part
  • 2 teaspoons olive oil
  • Salt and pepper
For the Spicy Cucumber Relish
  • 1 cucumber, peeled, seeded, and cut into ¼-inch dice (2 cups)
  • ½ small shallot, minced (1 tablespoon)
  • 1 serrano chile, seeds and ribs removed, minced (1 tablespoon)
  • 2 tablespoons chopped fresh mint
  • 1-2 tablespoons lime juice
  • Salt

GUIDE / INSTRUCTIONS

SALMON PREP 101

The foundation of any salmon dish is, of course, the salmon itself. In order to create the perfect salmon dinner, you must take care to prep your cut of fish properly.

Remove Pinbones

When a fish is filleted, the flesh is removed from the backbone and ribs, but the relatively soft, thin, needle-like pin bones, also known as intermuscular bones, are not attached to the main skeleton and thus must be removed in a second step. While most fish are sold with the pin bones removed, they are difficult to see and are sometimes missed by the fishmonger. When preparing recipes like the Oven-Roasted Salmon or Poached Salmon with Herb Vinaigrette, it’s always a good idea to check for bones before cooking.

1. Drape fillet over an inverted mixing bowl to help any pin bones protrude. Then, working from head end to tail end, locate pin bones by running your fingers along length of fillet.

2. Use tweezers to grasp the tip of bone. To avoid tearing flesh, pull slowly but firmly at a slight angle in direction bone is naturally pointing rather than straight up. Repeat until all pin bones are removed.

To Skin or not to Skin?

We use skin-on salmon fillets in our Oven-Roasted Salmon recipe; the skin helps shield the flesh from the high heat environment. But for the more gentle, even cooking of our Poached Salmon recipe, skinned salmon works best. You can ask your fishmonger to do the skinning for you, or you can follow these steps to do it yourself.

1. Using the tip of a boning knife (or sharp chef’s knife), begin to cut skin away from fish at corner of fillet.

2. When enough skin is exposed, grasp skin firmly with piece of paper towel, hold taut, and carefully slice flesh off skin.

Get Ready to Roast

After trimming any belly fat and portioning the salmon into individual fillets, we score the skin to allow the ample fat between the skin and flesh to render, or melt, as it roasts.

1. Hold a sharp knife at a slight downward angle to the flesh and cut off the whitish, fatty portion of the belly.

2. Cut the salmon fillet into four pieces of equal size to help ensure that they cook at the same rate.

3. Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.

For the Oven-roasted Salmon

It is important to keep the skin on during cooking; remove it afterward if you choose not to serve it. An easy relish with ample acidity and bright flavors balances the richness of the fish.

  • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use sharp knife to remove any whitish fat from the belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh.
  • Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or fillets register 125 degrees, 9 to 13 minutes. Top with relish and serve.
For the Spicy Cucumber Relish
  • Combine cucumber, shallot, chile, mint, 1 tablespoon lime juice, and ¼ teaspoon salt in medium bowl. Let stand at room temperature to blend flavors, 15 minutes. Adjust seasoning with additional lime juice and salt.

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Enjoy this Oven-roasted Salmon recipe from Holland America.

Holland America Line is a cruise line known for its emphasis on destination immersion, high-quality service, and unique dining experiences, particularly with a focus on fresh, regional cuisine and world-class chefs. They cater to adults looking for a relaxing, moderately upscale cruise experience, offering diverse itineraries that visit all seven continents.

Key Features and Highlights include: 1. Focus on Destinations – Holland America Line’s itineraries are designed to offer authentic experiences in each port, often including destination programming and shore excursions that go beyond typical tourist activities. 2. Mid-Sized Ships – Their fleet of 11 ships are mid-sized, offering a more intimate and personalized cruise experience. 3. Exceptional Service – Known for high-quality service with a strong crew-to-guest ratio. 4. Diverse Itineraries – Cruises range from shorter getaways to extended Grand Voyages, visiting popular and less-traveled destinations worldwide. 5. Dining Experiences – They offer a variety of dining venues, including main dining rooms, specialty restaurants with world-renowned chefs, and a global fresh fish program. 6. Enrichment and Entertainment – Holland America offers a wide range of enrichment programs, live music, and entertainment options, including Broadway-style shows and casino games. 7. Spa and Fitness Facilities – Guests can enjoy a full-service spa, fitness center, and sports courts. 8. Authentic Experiences – They often feature programs that provide insights into local culture, history, and traditions, often in collaboration with local experts. 9. Family-Friendly (Limited) – While they primarily cater to adults, Holland America does offer limited amenities for younger travelers, with some programs for children and teens. 10. Dress Code – Smart casual attire is generally appropriate, with specific restrictions in table service restaurants.

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