Martha Stewart’s Trick for Never Overcooking Salmon Again
If you're "not that into salmon" because your experience involves fish that's too firm, dry, and so overcooked that you can barely stand the chalky texture, try Martha Stewart's tip for getting extremely tender and delicious salmon every time.
I'm very into salmon, so my family eats it at least once a week and it's what I whip out of the oven whenever anyone comes over for dinner. Whether doused in a sweet miso, a quick brown sugar and mustard glaze, or poached in curry, for me, salmon is the ideal and reliable protein.
If you're "not that into salmon" because your experience involves fish that's too firm, dry, and so overcooked that you can barely stand its chalky texture, I can understand why. Scroll through top-rated salmon recipes on Simply Recipes and you'll find that they call for baking salmon at perilous temperatures of 375°F and up to 450°F. Leave your salmon in the oven for one minute too long, and it'll go from tender to leathery—timing matters when the heat is this high.
Fish cookery is hard, but it doesn't have to be!
Slow-Roasting Will Save Your Salmon
To avoid this problem, try Martha Stewart's tip for slow-roasting salmon at a low temperature. (She shared this technique on Instagram, but she didn't invent it.) The gentler heat cooks the salmon slowly and reduces the chances of overcooking. It also gives you the time to calmly assess when the salmon is done.
Bake the salmon at 275°F for 20 minutes, or at 300°F for 10 to 15 minutes. These oven temperatures and cook times work every time, regardless of how you season and glaze your filet of salmon, 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 finally turn into a person who craves salmon and makes it often.
Simply Recipes' Favorite Baked Salmon Recipes
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