I have a bad habit of screwing up salmon. No matter what I do, the fish comes out dry and kind of chalky, or just bland and boring. This is probably why I don't tend to cook it much. Luckily, I came across this trick from Jaden Hair of Steamy Kitchen. Instead of charring the fish on a grill, or even roasting it in a hot oven, she recommends slowly baking it in a 250°F oven for 30 minutes on a bed of aromatic ingredients.
Jayden gives a few different options for the base ingredients, but I went with ginger and scallion, which gets spread out on a skillet. The salmon fillets are stacked on top and sprinkled with salt, pepper, and brown sugar. Then it's as easy as sliding the skillet in the oven and waiting for 30 minutes. No flipping or fussing. The result is a perfectly succulent flesh, nicely imbued with the ginger and garlic. It's a good trick.
- 2 salmon fillets
- salt and pepper
- 1 teaspoon Canola oil
- 1 teaspoon brown sugar
- 1-inch ginger, peeled and thinly sliced
- 4 scallions, green parts sliced into 2 inch segments
- 1 scallion, green part thinly sliced
Preheat the oven to 250°F. Meanwhile, create a bed of ginger on a skillet. Top it with the chopped scallions, and finally the salmon fillets.
Brush the salmon with the oil. Season with salt and pepper, and sprinkle with the brown sugar. Place in the oven and cook for 30 minutes.
Serve the salmon with the thinly sliced scallions.