Roasted Salmon with Dill Sauce

1. 1

   Remove the fish from the refrigerator.

2. 2

   With a large kitchen knife, starting just behind the bones around the head, cut three parallel diagonal slashes into each side of the fish, almost down to the center bone.

3. 3

   Place the fish on a diagonal in an 18-x-13-x-2-inch roasting pan.

4. 4

   If part of the fish head and/or tail hangs over the corners, that is fine.

5. 5

   Rub the olive oil and lemon juice into both sides of the fish, including the slashes, and into the interior.

6. 6

   Sprinkle both sides with salt and pepper to taste.

7. 7

   Cram 2 bunches of dill into the cavity of the fish.

8. 8

   Chop the top fronds of the remainder and set aside.

9. 9

   It will take about 1 hour for the marinating fish to come to room temperature.

10. 10

    About 20 minutes before cooking the fish, heat the oven to 500F with a rack in the center.

11. 11

    Roast the fish for 25 minutes (2 1/2 inches = 25 minutes).

12. 12

    Using two very large spatulas, move the fish to a serving platter.

13. 13

    Put the roasting pan on top of the stove and add the white wine, chopped dill, and dill seeds.

14. 14

    Bring the contents to a boil while scraping the bottom vigorously with a wooden spoon.

15. 15

    Let reduce by half.

16. 16

    Use this liquid as a sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.