Cooking Salmon so it's Always Juicy
Here are some tips on how to cook salmon so that it comes out nicely every time.
1st- preheat the oven to 275, and grab a skillet, and a baking tray (cookie sheet works).
2nd- season your salmon on the "presentation" side, i.e. the non-skin side, with whatever you like. I am partial my mom's garlic herb rub, which you can find in our catalog.
3rd- prep your baking tray: drizzle a little (maybe a teaspoon) of oil on it, and sprinkle on some salt and pepper. Right on the tray.
4th- heat up your pan over medium-high heat with about two tablespoons of oil- I use canola, grapeseed, avocado, or olive oil. Sear the seasoned side of the salmon until it has a nice beautiful crust. Then flip the salmon onto the cold seasoned baking tray, with the nice beautiful seared side facing up.
5th- place it in the oven and bake until it starts to give under the pressure of your finger in the thickest part of the fish.
The why behind the methods:
- Searing salmon on only one side gives you that beautiful "grilled" crust flavor we all love, but leaves the other side of the fish nice and tender.
- Salmon likes to be cooked at a low temperature to remain tender and silky, so that's why we turn it out onto a cold tray. If we left it in the hot pan, it would just keep searing and getting very firm. We limit the amount of time it spends in an extreme heat environment.
- Salmon is hard to overcook at 275. It takes a little longer, but you also have more wiggle room if you forget about it, and the proteins just won't seize the way they do when exposed to high temperatures.
- We season the tray itself as a way to add additional seasoning to the salmon.