This versatile salmon recipe can be adjusted for various fillet sizes, ranging from 5 ounces to 2½ pounds. According to Thelin, the method is effective at oven temperatures between 225°F and 275°F and easily scalable. Optimal results are achieved with a center-cut piece of wild-caught Alaskan king or sockeye salmon, preferably 1 inch thick. Ensure to use a thin metal pan, as glassware or enameled cast iron may prolong the heating time.
Ingredients:
- Olive oil
- 4 center-cut salmon fillets (preferably wild-caught Alaskan king or sockeye), 1 inch thick
- Flaky sea salt and freshly ground black pepper, to taste
- Snipped fresh chives, for optional garnish
Preparation:
- Preheat the oven to a temperature between 225°F and 275°F. Position one oven rack in the lower third and another in the upper third.
- Grease a thin, rimmed sheet pan with olive oil.
- Place a frying pan filled with just-boiled water on the lower oven rack.
- Arrange the salmon fillets on the prepared sheet pan and generously season with salt and pepper.
- Put the sheet pan on the upper oven rack and bake until an instant-read thermometer inserted into the thickest part registers 110°F for rare, 115°F for medium-rare, or 125°F for medium. Cooking times are approximately 10-12 minutes for 5-ounce fillets or 20-25 minutes for a 2½-pound fillet. The salmon’s color will remain vibrant, and the texture will be juicy.
- Transfer the salmon to a platter, season with additional salt and pepper if desired.
- Optional: Sprinkle with snipped fresh chives for garnish.
- Serve and enjoy!