Oven Grilled Salmon
Easy Oven Grilled Salmon
Whenever I cook salmon, whether pan-fry or oven grill, there is always these white stuff that appears on the salmon. America’s Test Kitchen had tested the cooking theory and concluded that the way you cook fish will not stop albumin (the white stuff) from collecting at the surface. However, they have found a way to minimise the collection of albumin – a quick brine. They recommend that a 10 minutes brine in a brine solution, 1 tablespoon of salt per cup of water, before cooking will significantly reduce these white stuff. According to America’s Test Kitchen, this is because “the salt partially dissolves the muscle fibers near the surface of the flesh, so that when cooked they congeal without contracting and squeezing out albumin.”
- 250g skin-on salmon fillet
- olive oil
- lemon wedges (optional to serve)
- Preheat the oven to 200°C. Line a baking pan with aluminium foil.
- Wash, brine and pat the salmon dry. Rub the salmon with salt, pepper and olive oil.
- Place the salmon in the lined baking pan with the skin-side down.
- Grilling time will depend on the thickness of the salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, grill 7 minutes to thoroughly cook it. If you prefer yours rare, 5 minutes will do. I normally grill about 15 minutes for a 1-inch thick salmon.
- Check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready. I served my salmon with stir-fry mushrooms and onion, and sprinkled with parsley.