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Roast King Salmon

Roast king salmon recipe




Thomas J. Story

 2 tbsp herbes de Provence blend
 ½ cup whole-grain mustard
 1 lemon, juiced and zested
 ¼ cup maple syrup
 3 garlic cloves, finely chopped
 ¼ cup olive oil
 1 tsp Aleppo pepper flakes
 kosher salt and black pepper
 1 side skin-on salmon, about 4 lbs.
1

In a medium bowl, combine herbes de Provence, mustard, lemon juice and zest, maple syrup, garlic, olive oil, Aleppo pepper, and salt and pepper to taste.

2

On a sheet tray lined with parchment, lay out your side of salmon. Salt it generously. Coat the whole piece with the marinade and let rest in the fridge about 4 hours.

3

Preheat oven to 475°F. About 30 minutes before you’re ready to cook, take the salmon out of the fridge and let it come to room temperature. Place in oven and roast about 20 minutes, or just until no longer translucent.