This Week in America's Test Kitchen: Oven-Roasted Salmon

The ideal roasted salmon is moist, succulent fish encased in a crisp crust. The problem is that one usually comes at the cost of the other. To achieve this elusive combination, the cooks at America's Test Kitchen developed a hybrid roasting method for the fillets, preheating the oven to an extra-high temperature and reducing it considerably just before putting the fish in. The initial blast of high heat firms the outside of the salmon, while the interior gently cooks as the oven cools. And while salmon is rich and flavorful on its own, America's Test Kitchen's cooks came up with a simple and flavorful no-cook relish that uses citrus fruit to cut the fish's richness.

Watch the video above for step-by-step instructions and then get the recipe at America's Test Kitchen (free registration required).