Entree: Chile – Chiloe – Salmón al Horno (Oven-baked Chilean salmon seasoned with citrus, butter, and local spices, often served with potatoes and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 40 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- 1 lb (450 g) small potatoes, thinly sliced 1/8 in (3 mm)
- 2 tbsp (30 ml) olive oil, divided
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) dry white wine or 30 ml fish/vegetable stock
- 2 tbsp (30 g) unsalted butter, cut into small pieces
- 1 tsp (2 g) merkén or 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Lemon wedges for serving

Instructions

1. Preheat oven to 400°F (200°C). Lightly oil a baking dish large enough to hold potatoes and salmon in a single layer.
2. Parboil the thinly sliced potatoes 4–5 minutes in salted boiling water until just tender but still firm, then drain and pat dry.
3. Toss parboiled potato slices with 1 tbsp (15 ml) olive oil and a pinch of salt and arrange in an even layer in the prepared baking dish to form a base.
4. Scatter the sliced onion over the potatoes and pour the white wine or stock evenly over the dish.
5. Pat salmon fillets dry, brush with remaining 1 tbsp (15 ml) olive oil and lemon juice, then season with merkén or smoked paprika, salt, and pepper.
6. Nestle the salmon fillets on top of the potato-onion layer, skin-side down if applicable, and dot each fillet with small pieces of butter.
7. Bake uncovered in the preheated oven 12–18 minutes, depending on fillet thickness, until the salmon is opaque and flakes easily with a fork (aim for an internal temperature around 125–130°F / 52–54°C for medium).
8. Remove from oven, sprinkle chopped cilantro or parsley over the fish, and let rest 2 minutes. Serve with lemon wedges and spoon pan juices over the fillets.