<p>I have an excellent way of cooking salmon that has been perfect in many hands and many others I have recommended this to. I mean perfect moisture, juicy salmon every time, to the point that I can’t eat restaurant salmon anymore. I have to admit, it isn’t my technique. </p>
<p><a href=“Oven-Roasted Salmon | America's Test Kitchen Recipe”>https://www.americastestkitchen.com/recipes/4127-oven-roasted-salmon</a></p>
<p>Btw, D2 is severely allergic to farm raised salmon but has no issues with wild salmon. I know, I sounds like a food snob, but we believe the allergy is probably to the coloring agent used on farmed salmon. As for the flavor, I can’t tell the difference between a wild salmon and a good farm raised salmon.</p>
<p>Frugaldoctor - Cook’s Illustrated always holds their recipes hostage, unfortunately.</p>
<p>megpmom - mustard and honey is also great - I would do that under the broiler so a bit of caramelization takes place. Coarse ground mustard/mashed garlic/honey/fennel seed/dash of cider vinegar mixed together then spread on top is very good too.</p>
<p>Sorry @Gourmetmon, I have an account. I didn’t realize you couldn’t see the recipe. Plain and simple: Buy a high quality salmon fillet or steak (I prefer Yukon River King Salmon). Let it sit on the counter at room temperature for about 30 minutes; cooking a cold salmon results an uneven cooked fish. Heat a pan in the oven at 500 F for several minutes (I typically heat for 15 minutes). Season the salmon with salt and pepper, lightly spray the pan with oil, place the salmon on the pan skin side down, immediately reduce the oven temperature to 275 F, and cook for 10 minutes. Remove and serve.</p>
<p>Modification (Gordon Ramsay method): Slice the skin of the salmon fillet with a sharp knife. The closer the slices are together, the better. Pour 1 - 2 tablespoon of a high heat oil onto the pan and heat. Cook the salmon as stated above. Salmon will be perfectly cooked but with a very crispy skin.
<a href=“http://gordonramsaysrecipes.com/09/gordon-ramsays-crispy-salmon/”>http://gordonramsaysrecipes.com/09/gordon-ramsays-crispy-salmon/</a></p>
<p>Modification 2: Cook as described in the first paragraph or second, deglaze the pan with ponzu sauce and pour over the salmon. This is my go to recipe for guests.</p>
<p>I cover it with honey mustard and dill. This keeps it moist while baking. The end result is a tangy, somewhat creamy dill flavored coating on very moist salmon.</p>
<p>I need to start a " what do you eat with an upset stmach" thread.
I had H buy some salmon to grill, but after I took just one eye vitamin ( on an empty stomach), I didnt want to anymore.
So I sent him out for pho.
But tomorrow, I am going to make it.
With orange juice & soy and maybe some ginger or garlic, depends what I have.</p>
<p>Love the Plain and Simple Salmon (The name I’ve given it in my data base!), frugaldoctor! Followed your directions for last night’s dinner and it was perfect! Thanks!</p>
<p>Question for you: Do you find cook time varies depending on thickness of the filet?</p>
<p>Yes. The cooking time varies with thickness and fat percentage. Less fat, less time, less thickness, less time but not by much.</p>
<p>If you crisp up the skin you can eat it, too. It’s a favorite of grizzly bears and my First Nations grandmother.</p>
<p>It’s not as widely distributed, but sockeye is probably my favorite. It has deep red flesh and high fat content; the fish are smaller so you typically need either a whole or half fish. When I have time, I cook it over coals and throw some cedar or plum sticks in when I throw the fish on. Like others have said, medium rare is about right for fresh, wild salmon. Marinated and covered in sauce we reserve for Coho/silver salmon.</p>
<p>One thing about the pink and chum salmon that mainly end up in cans or pet food is that they are actually pretty good if you eat them right away after catching them. They do not travel well frozen and don’t travel at all fresh.</p>
<p>Bears are smart. Nature tells them that there is a tremendous amount of nutrients in salmon skin that are good for them.</p>
<p>My D orders salmon skin sushi.
I made the salmon in the oven last night, it turned out pretty good & was easier than starting up the grill.</p>
<p>FYI farmed salmon is not ACTUALLY pink - they eat the equivalent of dog pellets not krill. </p>
<p>@saintfan Do you know what they eat to change color? I am trying to figure out what D2 is allergic to because it is a severe allergy that does not occur with wild salmon.</p>