Martha Stewart's Trick to Never Overcook Salmon Again


I'm a big fan of salmon, so my family eats it at least once a week and I take it out of the oven whenever someone comes over for dinner. Whether it's tossed in a sweet miso, tangy brown sugar and mustard glaze, or cooked into a curry, salmon is the ideal and reliable protein for me.

If you're “not that into salmon” because your experience has included fish that's so firm, dry, and overcooked that you can barely stand its chalky texture, I can understand why. What is it. Scroll through the top-rated salmon recipes on Simply Recipes and you'll see that they call for baking salmon at dangerous temperatures ranging from 375°F to 450°F. Leave your salmon in the oven a minute longer, and it will go from tender to leathery – time is of the essence when the heat is this high. Cooking fish is hard, but it doesn't have to be!

To avoid this problem, try Martha Stewart's tip for slow-roasting salmon at low temperatures. (He shared the technique on Instagram, but he didn't invent it.) The gentle heat cooks the salmon slowly and reduces the chance of overcooking. It also gives you time to calmly assess when the salmon is done.

Bake the salmon at 275°F for 20 minutes or 300°F for 10 to 15 minutes.. These oven temperatures and cooking times work every time, regardless of how you season and glaze your salmon fillets, and whether the skin is on or off. You can use this technique on any baked salmon recipe on Simply Recipes! Who knows… you may eventually turn into a person who craves salmon and makes it often.

When to take the salmon out of the oven.

Like other meats, salmon will continue to cook with residual heat after you take it out of the oven, so don't wait until the fish is fully cooked to take it out. I poke the center of the salmon with my finger, and if it's soft and flakes easily, I take it out of the oven and let it rest for 10 minutes before serving.

Just Recipes / Church Mary Martin

Just Recipes' Favorite Baked Salmon Recipes


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