Behold, an investigation into the absolute best ways to cook salmon, according to 12 tests.
, instructs you to roast it at 425 degrees Fahrenheit for four to six minutes per half-inch thickness. I followed suit, and wound up with a worthy specimen in about 10 minutes. The fillet was soft enough—more so than the broiled salmon and stovetop-seared salmon—with a middling amount of flavor and juiciness.Almost as simple as tossing under the broiler, except you have to remember to preheat.
Rub a salmon fillet all over with olive oil, and season with salt and pepper. Place inside the parchment, along with any aromatics or small vegetables, like halved new potatoes. Create a packet by crimping edges together to create a seal.
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