Garlic & Herb-rubbed Norwegian Salmon Fillet (ready to cook)

Our favorite way to cook salmon is to sear it well one side over medium-high heat.  Once one side has nice color, transfer the fish, seared-side up, to a cool pan drizzled with a little olive oil, and slow-roast at 275 until it’s done.  This combination of crisp on one side and gently cooked flesh is so juicy and delicious, and with such a low oven temperature, you have more wiggle room before you overcook it.