back to recipe archives
Oven-Steamed Salmon
    Makes 4 servings
    I got this recipe from my friend Russ Parsons. When I ate salmon prepared this way on a hot Sunday afternoon at his house I was very impressed by how moist it was. The salmon is baked in a low oven with a steaming pan of water set on the floor. It’s a totally no-fuss cooking method, and the result is succulent, and good hot or cold. Make more than you need and use the leftovers in a main dish salad the next night.
A 2 pound salmon fillet
salt and freshly ground pepper
herbed yogurt cheese

1. Preheat the oven to 300 degrees. Fill a roasting pan with boiling water and place it on the floor of the oven. Remove any visible bones from the salmon fillet using a tweezers. Salt and pepper the fish generously. Place on a lightly oiled baking sheet.

2. Place in the oven and bake until the fish flakes, about 15 to 20 minutes. If the fillet is not very thick, check after 10 minutes. The fish should pull apart with a fork but should still look (and be) moist. Transfer to a platter, using spatulas, and serve hot, at once, or allow to cool and serve at room temperature or chilled.

    Home | Martha's Cookbooks | Writing Services | Cooking Classes | Ask Martha
Seasonal Recipes | Principles of Cooking | Recipe Archives
    ©1998 - 2010 Martha Rose Shulman