Rosemary and Garlic Roasted Salmon {revisited}

57 | June 25, 2013

rosemary garlic roasted salmon

I’m sitting here anxiously looking at the pile of work on my desk and an empty suitcase that needs to be filled and the two are not coexisting well. The husband and I leave in two days for California to run the Western States 100 mile Endurance Run. That’s a race from Squaw Valley to Auburn in under 24 hours. Wait, let me rephrase that, HE is running the 100 mile run. I do not run as the ice cubes would most likely fall out of my glass and that would just be tragic. If you want to join and watch the hilarity that will be me with his crew chasing after him in a car, tune into my Instagram feed. If there’s reception I’ll do what I can to bring you along.

In the days leading up to the run I’ve been cooking lean healthy protein before he goes into carb load on Friday. If you’re a longtime reader of ISMS then you know that Rosemary Garlic Roasted Salmon was not only one of the first posts here but one of our family’s favorite meals. I’ve teamed up lately with Copper River Salmon and just had to make this family favorite with the delectable fish! I’m a little embarrassed to say that I have only recently discovered that this is the best salmon I have ever tasted. Seriously. Where have you been all my life CRS? The rich flavor and luscious texture is unlike any other salmon we’ve had. I’ll admit, we’ve become Copper River Salmon addicts and will be sad when the season is over. {check out these recipes for Poached Copper River Salmon in Tomato Garlic Broth and Amber Maple Glazed Salmon}

Don’t let the simplicity of this meal deceive you. The combination of rosemary and garlic beautifully pairs with salmon. If you have salmon lovers in your family, this recipe is a must! 

Rosemary and Garlic Roasted Salmon

  • 2 garlic cloves
  • 2 fresh 6″ rosemary sprigs, about 1 tablespoon chopped
  • 1 1/2 to 2 pounds salmon, preferably Copper River Salmon*
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper

* For this meal I am using sockeye salmon but it works with all varieties of salmon.

roasemary and garlic

Preheat oven to 425°. Peel and chop garlic and rosemary and set aside.

salmon

Place salmon on a parchment lined baking sheet.

salmon oven

Sprinkle with salt, pepper, rosemary, and garlic. Place in the oven and roast for 12 minutes or until the salmon is flaky.

roasted salmon cv

Almost too gorgeous for a 12 minute meal!

rosemary garlic salmon

Rosemary and Garlic Roasted Salmon {revisited}

Rating: 51

Rosemary and Garlic Roasted Salmon {revisited}

Ingredients

  • 2 garlic cloves
  • 2 fresh 6" rosemary sprigs, about 1 tablespoon chopped
  • 1 1/2 to 2 pounds salmon
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 425°. Peel and chop garlic and rosemary and set aside.
  2. Place salmon on a parchment lined baking sheet.
  3. Sprinkle with salt, pepper, rosemary, and garlic. Place in the oven and roast for 12 minutes or until the salmon is flaky.

Notes

For this recipe, I'm using wild Copper River Sockeye Salmon.

http://www.insockmonkeyslippers.com/rosemary-and-garlic-roasted-salmon-revisited

Disclosure: I received this salmon for review purposes from Copper River Salmon. All opinions are my own

    Comments

  • Paula - bell'alimento


    Girl you crushed it!

  • Jackie {The Beeroness}


    You don’t have to tell me twice, that salmon LOOKS like the best salmon ever.
    Have fun at the run! I think you still burn calories just through vicarious participation. I pretty sure. It’s science.

  • Sandy


    I made this tonight & it was delicious! Wonderful combination of flavors. Thank you for sharing!

  • Alison (DC Celine)


    Hey there! Can’t wait to try this (ahem, tonight). Is it weird that I’m questioning so little salt and no oil/fat? Or is the garlic/rosemary combo so pungent, very little salt needed? And the salmon fatty enough on its own that no extra fat is needed for the quick roast?

    • In Sock Monkey Slippers


      haha! Not weird at all and very intuitive. I do find that the three flavors represented here are very bold and really don’t need a lot of salt but of course in your kitchen you can do whatever you please. After giving it a taste, if it’s not enough salt for you add a pinch or two more, you are the one eating it. ;) As for the oil, I find a good quality (wild and not farmed) salmon has all of the fat it needs. The trick is quality. If it’s a healthy raised fish it will have all of the fat you will need for this dish. Good questions and thanks for asking, Alison! Hope you like it.

  • Alison (DC Celine)


    Thank you so much for that! All I could quickly get my hands on yesterday was a farmed (previously frozen) Trader Joe’s salmon (used the salmon to supplement a big spread of leftovers for a big family dinner). I trusted the concept in the recipe, and it worked beautifully. Only curiosity is the appearance of albumen (sp?) that I usually only get when I cook salmon at a much lower temperature. I think it’d be due to the fact that it was still pretty much fridge-cold when I threw it in the oven. Next time (and there will be many), I’ll be more diligent about bringing it to room temp first. Flavors were excellent, and my salt-dependent husband and children didn’t ask to add it. Only my MIL (who has to doctor everything I make, just ’cause) added lemon, which isn’t unreasonable, for once ;-)

    Thank you again!

    • In Sock Monkey Slippers


      HA! Your MIl sounds like a lot of fun. I’m glad it worked out for you. Roasting salmon is one of my favorite ways to prepare it!

  • Fletcher, Rohrbaugh, & Chahine


    Sounds and looks delicious! Can’t wait to try it, salmon is a favorite of mine.

    • In Sock Monkey Slippers


      it’s a fave of mine too!

      • Natasha


        I did the recipe and it turned out WONDERFULLY! I didn’t have fresh rosemary but I did have the dried leaves. I did tweet it a little and placed the rosemary & garlic into olive oil. It became somewhat of a spread. I wanted the skin to crisp a little which added a wonderful dynamic to it. Thanks again for the recipe and for allowing me to share my thoughts.

  • ken265


    Seriously the best salmon recipe I’ve ever had! roasted it on Friday for my boyfriend’s parents. I think they finally like me because of you ;) thanks doll!

    • In Sock Monkey Slippers


      Best complement ever! Glad I could help! Food always seems to bring people together.

  • Tina WILLIS


    So I Hate Salmon and made this recipe and enjoyed it. It won’t be on my regular weekly menu but I would make this again. Thanks for sharing.

  • Kim P.


    Made this tonight with some fresh sockeye and it was delish. My 13-month-old gobbled it up too. Sometimes the most simple recipes are the best!

  • Julie


    I’m to cut the recipe in half if not smaller and was wondering what you thought the appropriate cooking time would be for a smaller amount of salmon?

    Thank You!

  • Lokness @ The Missing Lokness


    My husband and I love salmon. We always look for new and simple salmon dishes. Your recipe looks stunning! Gotta try this soon!

  • AnnellaW


    Wow! This dish elicited so many compliments. So simple to prepare and such a delicious result. I cooked mine skin side up which made it lovely and crispy. Neither the garlic nor the rosemary were too powerful. A fantastic new way of cooking salmon. Thank you!

  • Val


    Made this last night and wow… can’t believe how flippin easy, healthy and yummy it was. Mad props!

  • Mary


    Easy and delicious – thanks so much!

  • Heather McClees (@TheSoulfulSpoon)


    This is totally my favorite kind of salmon too. I worked at organic grocer back in college and we got some CRS in. It was honestly the best piece of fish I’ve ever had in my life! It cost me $15 for one little piece- but like a fine glass of red wine- totally worth it:)

  • 13Smith


    To enhance the rosemary, I can see doing this on a cedar plank on the barbeque. Might try it tonight!

  • Marjorie


    Made this last night…WOW…everyone asked for the recipe. I actually gave the copy I printed out and used to one guest. I recently discovered your blog. Also made the garlic-rosemary pork roast last week. Great!!!

  • Shannon


    I have everything but the parchment paper :( is it necessary?

    • In Sock Monkey Slippers


      Not at all. It just helps with the mess and can prevent a little scortching on the bottom. roast away!

      • Shannon


        Thanks! Making this tonight!

  • Megan


    Hi there! I just started a cleanse diet and have been scouring the internet for healthy, but flavorful, dishes to prepare. This was surprisingly delicious! You’re dead on with the comment about not needing any extra spices or oil, though I opted for a smaller salmon filet than the recipe called for. I put this atop some lettuce, sprinkled with sliced almonds, and added some squeezed lemon and squeezed orange (in place of dressing). Yummy!!! Thanks for sharing!

  • Allison @ A Foodie in Europe


    This is so good! We got some salmon on sale yesterday and I was looking to try something other than poaching in white wine. This is definitely our go to recipe from now on.

  • June


    Just wondering if I use dry rosemary instead of fresh, how much should I use?

    • In Sock Monkey Slippers


      Rule of thumb: Use half of dried as you would fresh.Dried herbs are stronger. Good question.

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