Published March 1, 2008.
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn’t we have our salmon both ways?
Roasting a salmon fillet can create a brown exterior, but often at the price of a dry, overcooked interior.
The best roasted salmon should have moist, succulent flesh inside, with a contrasting crisp texture on the outside.
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.
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