This method will always give you extremely tender salmon.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Martha Stewart | 2024-07-13 16:00:19 |  10,300 Views |
Martha's Quick Tip for Perfectly Boneless Salmon
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
I love salmon so much so that my family eats it at least once a week and it’s what I pull out of the oven when I have someone over for dinner. Whether it’s drizzled with a sweet miso a quick brown sugar and mustard glaze or poached in curry for me salmon is the ideal and reliable protein.
If you’re “not that into salmon” because your experience has been with fish that’s too firm and dry and so overcooked that you can barely stand the chalky texture I can see why. Browse through the top-rated salmon recipes on Simply Recipes and you’ll see that they call for cooking salmon at dangerous temperatures of 375°F and up to 450°F. Leave your salmon in the oven a minute too long and it will go from tender to leathery – timing is everything when the temperature is this high. Cooking fish is hard but it doesn’t have to be!
