Salmon oven techniques

(from allisonmbarnett’s recipe box)

Source: Cooks Illustrated

Ingredients

  • 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
  • Table salt and ground black pepper

Directions

  1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Following illustrations on page 10, 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. Top with relish (see related recipes) and serve.

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