Oven-Roasted Salmon
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn’t we have our salmon both ways?
The Problem
Roasting a salmon fillet can create a brown exterior, but often at the price of a dry, overcooked interior.
The Goal
The best roasted salmon should have moist, succulent flesh inside, with a contrasting crisp texture on the outside.
The Solution
A hybrid roasting solution is the answer. Preheat the oven to an extra-high 500 degrees, but reduce it to a very low 275 degrees just before placing the fish in the oven. The initial blast of high heat firms the exterior of the salmon, helping render some of the excess fat. The fish gently cooks as the oven temperature slowly drops, keeping the meat moist and succulent while some of the remaining fat is eliminated through several slits made in the skin. And while salmon can stand perfectly well on its own, quick salsas and easy, no-cook relishes add interesting flavors and a little acidity to balance the richness of the fish.
To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into 4 pieces. If your knife is not sharp enough to easily cut through the skin, try a serrated knife. It is important to keep the skin on during cooking; remove it afterward if you choose not to serve it.
1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part (see note)
2 teaspoons olive oil
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Following step by step illustrations below, use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh.
2. Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter.
3. Top with relish and serve.
Preparing Salmon for Roasting
1. Hold a sharp knife at a slight downward angle to the flesh and cut off the whitish, fatty portion of the belly.
2. Cut the salmon fillet into four pieces of equal size to help ensure that they cook at the same rate.
3. Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.
None Available.