Paula Wolfert’s Oven-Steamed Salmon
Perfectly cooked salmon that is juicy and moist is easy with this method by cookbook author and food luminary Paula Wolfert.
Prep Time
5
minutes
Cook Time
10 to 22
minutes
Prep Time
5
minutes
Cook Time
10 to 22
minutes
Ingredients
1 or more
5-oz to 2.5 pound
wild salmon filet
1-inch thick
olive oil
for greasing the pan
kosher or sea salt
for sprinkling on the salmon
boiling water
for pouring in the pan to steam the salmon
Instructions
Preheat the oven to 225ºF to 275ºF, depending on your oven and how much salmon you are preparing (use a higher temperature for larger quantities.)
Place a large saucepan on the lowest rack of your oven. Place another rack up high in the oven.
Rub a thin baking sheet with enough olive oil to coat lightly.
Dry the salmon with a paper towel and sprinkle with salt.
Bring a tea kettle or pot of water to boil and carefully pour into the pan in the oven.
Place the sheet pan of salmon on the uppermost rack. Immediately close the oven door.
Oven-steam the salmon for 10-12 minutes for 1-2 filets, up to 20-22 minutes for a whole side of salmon.
Test for doneness with an instant read thermometer: 110ºF for rare, 115ºF for medium-rare, and 120ºF for medium.
Remove immediately and serve warm or at room temperature.
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