Perfectly Baked Salmon

Perfectly Baked Salmon

I've been trying to cook with what's in my freezer or pantry this week, so tonight was a salmon feast. I got an incredible deal at the always wonderful Sunflower Market so my freezer is stocked up. I was originally going to grill the salmon on the bbq, but since we didn't have briquettes, I decided to bake it instead.

Remembering an article in a past edition of Cook's Illustrated, I turned to the Mar/Apr 2008 edition that had all the secrets to success for perfectly grilled salmon. Some of the tips include cutting slits in the skin and preheating the baking sheet in the oven. I threw together a tomato relish to garnish the salmon, and roasted broccoli florets as well. (another Cook's Illustrated secret is to add a sprinkling of sugar to roasting vegetables to aid in the caramelization process. Delicious!)

Oven-Roasted Salmon (Serves 4)

1 skin-on salmon

Olive oil, salt and pepper

 1. Adjust oven rack to lowest position, place rimmed baking sheet on race and heat oven to 500 degrees, 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 apper towels. Rub fillets evently with oil and season liberally with salt and pepper. Reduce oven temp 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 fillet registers 125 degrees, 9 - 13 minutes. Transfer to plates or platter. Top with Relish.

Fresh Tomato Relish (estimated)

Tomatoes, diced

Onions, minced

Garlic clove, minced

Olive oil, splash

Red wine, splash

White vinegar, splash

Basil, handful chopped