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Perfectly Roasted Side Of Salmon

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A whole side of salmon is super impressive, but easy to make. Try a perfectly roasted side of salmon for your next lunch, brunch, or dinner!

My absolute favorite dishes, especially when Iโ€™m cooking for company, are ones that make everyone feel treated and indulged but that donโ€™t wipe me out in the process. Can I get an amen for recipes like that?

Well, a side of salmon is one of them. Itโ€™s big and beautiful. Itโ€™s indulgent and impressive. And yet making one is as easy as putting it on a sheet pan and popping it in the oven. Now thatโ€™s worth having a party over.

salmon crusted with sage, lemon zest and black pepper with sage and lemon wedge garnish on white platter with yellow an dwhite striped cloth under plate; small bowl of lemon wedges in background; spatula in background

What Exactly Is A Side Of Salmon?

A side of salmon is a lengthwise half of the whole fish, cleaned and boned. You can see what one looks like in our article All About Salmon. When it gets cut down into smaller pieces, those are the salmon fillets that youโ€™ll commonly see at the seafood counter.

So then, a side of salmon is basically just one big salmon filletโ€”and just as easy to cook.

Buying A Side Of Salmon

Some fishmongers will have sides of salmon right there in the seafood case. And when you order a fillet, they cut the amount you want right from the larger piece. But some markets donโ€™t always carry the whole, uncut side. So if you want one, I recommend calling in advance.

Some species of salmon grow larger than others, so some sides will be larger. The recipe below calls for one thatโ€™s 3 and 1/2 to 3 and 3/4 pounds, but if your salmon is slightly larger or smaller, just adjust your cooking time accordingly.

Cooking A Side Of Salmon

Just like salmon fillets or steaks, a side of salmon can be baked, grilled, orโ€”providing you have a griddle or something similar that will fit itโ€”cooked on the stovetop. But it can be challenging to turn over a whole side of salmon on the grill or stovetop. So I prefer to bake it. No turning required!

I also prefer to slow-roast it, using a low temperature for a longer time. It gives me more wiggle room between perfectly cooked and overdone, which I especially appreciate when Iโ€™m entertaining and there are more enjoyable things to do than hover at the oven. (See this post on how to bake salmon perfectly for more about slow roasting and why it produces such perfectly cooked fish.)

Serving A Side Of Salmon

Because one of the best things about a side of salmon is the grandeur of it, I like to serve a side of salmon whole rather than cut into serving-sized pieces. A large platter can work, but even a sheet pan can be nice if itโ€™s dressed up with a bit of garnish.

Speaking of dressed up, the salmon in the recipe below is seasoned with a little more than salt and pepperโ€”it adds chopped fresh sage and lemon zest about halfway through cookingโ€”but it doesnโ€™t have to be made this way. You could absolutely leave it at salt and pepper, or just add sage or lemon zest. You could use a different herb, like rosemary, thyme, or oregano. And you could even swap orange zest for the lemon.

One last thing. If your crowd is smaller, you can still get that โ€œwowโ€ factor with half a side or so, just use the recipe below with a little shorter cooking time.

But even then, I recommend doing what my dad does. When my husband and I visit, dad makes a whole side for the night we arrive. And then we enjoy the leftovers for the rest of the weekendโ€”with bagels in the morning, on a salad for lunch, or made into a dip before dinner.

For us, a whole side of salmon is always a good thing!

Print
salmon crusted with sage, lemon zest and black pepper with sage and lemon wedge garnish on white platter with yellow an dwhite striped cloth under plate; small bowl of lemon wedges in background

How To Cook A Side Of Salmon

  • Author: Jill Silverman Hough
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Fish
  • Method: Bake
  • Cuisine: American

DESCRIPTION

A whole side of salmon is super impressive, but easy to make. Try a perfectly roasted side of salmon for your next lunch, brunch, or dinner!


Ingredients

Scale
  • 3 Tbsp. olive oil, divided
  • 1 (3 and 1/2 โ€“ 3 and 3/4 lb.) whole side of salmon with skin
  • 1 tsp. pepper
  • 1 tsp. salt
  • 2 Tbsp. chopped fresh sage (optional)
  • 3 lemons, divided (optional)
  • Spring mixed greens, baby arugula, or baby spinach, for serving (optional)

Instructions

  1. Preheat the oven to 275ยฐF*.
  2. Meanwhile, brush about ยฝ of the oil on a rimmed baking sheet. Arrange the salmon on top, skin or skinned side down, and brush with the remaining oil. Sprinkle with the salt and pepper.
  3. Bake for 20 minutes.
  4. If adding, sprinkle the sage on the salmon. Zest 2 of the lemons over the salmon.
  5. Bake until the salmon is barely opaque throughout, 15 to 20 minutes depending on the thickness of the salmon.
  6. Use 2 spatulas to carefully transfer the salmon to a platter. Cut the remaining lemon into wedges and serve alongside.

Love this recipe? Iโ€™d appreciate it if you could scroll down and add a *5 star rating* to help others know theyโ€™ll love it as well!

Notes

This is a slow cooking method that results in luxuriously tender and juicy salmon with almost no risk of overcookingโ€”but the salmon doesnโ€™t get particularly browned or crispy. If you prefer it like that, bake it at 450ยฐF for about 20 minutes.

This post originally appeared in July 2021 and was revised and republished in March 2024.

Perfectly Roasted Side Of Salmon

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