Party Cold Baked Salmon


File this under summer easy entertaining.

I was looking for a dish that I could prepare the night before so I could work on the appetizers and salads that needed to be made on the spot for a recent party.

On the note to myself, it said I was making a poached salmon, which I often do for parties since it's so easy and looks pretty dressed up w/ cucumber and lemon slices.....but let's face it, it can be bland and boring. That's what creamy dill sauce is for.

This recipe sounded different and looked more appealing.

This salmon is my NEW GO TO PARTY SALMON, that's how good it was!


Just a note: this recipe is best made the day before, but I don't see why you couldn't serve it warm from the oven too.

Here's how:

Start with a 2 1/2 piece of center cut salmon with skin on (to serve 8 people along w/ another entree).

Oil a half sheet baking pan and lay the fish directly on the pan (I don't recommend using foil, because the fish will stick......).

Pour about 1/4 cup (maybe a bit more) of Pinot Grigio or other dry white wine over the fish.

Sprinkle 3 tablespoons of brown sugar on top of the fish, spreading it out w/ a spoon, so it gets nice and wet and sticks to the fish.


Next, sprinkle liberally with kosher salt & pepper.

Bake in a preheated 350F oven.

Mine took 23 minutes. But depending on the size of the fish and how rare you like it, cooking time will vary.

Let rest on the counter until fully cooled. About an hour, at least.

Now you can wrap the fish with plastic wrap and transfer to the fridge directly on the sheet pan, but I transferred the fish to the serving platter that I was going to use the next day. Use a long, heavy spatula to transfer the fish (it's ok if the skin comes off).


Wrap tightly with plastic wrap and keep in the fridge until tomorrow.

Take the fish out of the refrigerator 2 hours before serving to bring to room temperature.
Wipe off any of that icky white stuff (albumen) that may have congealed during cooling.

I made this wonderful horseradish dill sauce to go with......


Horseradish dill sauce:

1/2 cup full fat mayo
1/2 cup sour cream
handful of chopped fresh dill
handful of chopped fresh scallions or chives
squeeze of fresh lemon juice
1 tbsp of BEET horseradish (I love the pink color!)

Serve w/ cucumber and lemon slices.


This will be the hit of the party!

Comments

Linda Orlando said…
I think I may try as an entree with individual salmon steaks for company. Would I still need to let it rest out of the oven if I'm serving hot as an entree for dinner? I've never made salmon myself before...
Stacey Snacks said…
Linda,
This is meant to be a make ahead "cold" dish, to make life easier, but I am sure you could serve this hot out of the oven...why not?

But it gets nice and firm overnight in the fridge, therefore, it's the perfect summer dinner or brunch entree.

My family LOVED it!
Bebe said…
My super late mother-in-law, a best friend, used to slosh her broiled fish filets with some dry white wine and dot them with butter before slipping into the broiler. I broil my salmon filets (they must be on the thickish side), and have been brushing them rather thickly with hoisin sauce before they go into the broiler. A lovely taste. This recipe sounds so good…and easy.

Patsy said…
This looks amazing. You are the queen of elegant simplicity!!
Leslie said…
Please tell us your side dishes to go with the salmon.
Thanks!
Stacey Snacks said…
Leslie,
I made the asparagus lasagne, herb potato salad, bruschetta, and some other stuff........all recipes on the blog!

;)
Stacey Snacks said…
Leslie, PS
and my favorite quinoa salad w/ arugula, almonds, feta, olives and tomatoes.......I almost forgot!