Salmon Steamed in the Oven

In this recipe, the salmon is cooked very slowly. Only a little steam is produced, but when captured in the oven, this gentle heat results in a succulent, buttery fish, since the fat in the fish is just melted, but not cooked away. Again, I suggest leaving the skin on to both keep the fish moist and add flavor, but you can do this skin off if you prefer. As with most of these recipes, you can steam a single fillet just as easily or do as many as will fit on your rack.