It’s easy to say why people don’t cook fish more often. It can make the whole house smell.
J. Kenji López-Alt has the perfect recipe for this fantastically quick creation.
It takes more precision than say, a steak or chicken—overcook it even a bit, and salmon goes from moist and tender to chalky, oozy white albumen coagulating on its surface. It can taste, well, fishy.
What if I told you that there’s a technique that not only virtually guarantees perfectly cooked salmon, but can also be done in just a few minutes, with no stinking up of the apartment, in the toaster oven?
And on top of that, what if I told you that the same technique produces salmon that is, by my tastes, not just as good, but better than any other recipe or technique I know?
To view the quick, delicious recipe with an in-depth guide of pictures and directions click here.
(Copy written by J. Kenji López-Alt at Serious Eats.)