Slow Oven-Steamed Salmon

Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

As all good cooks know, the bottom line of fish cookery is do not overcook. The problem is that by the time a fish looks cooked, it may already be too late.

Salmon should be allowed to rest after cooking, the same way meat is allowed to stand to allow the juices to seep back in, but, of course, not for too long. If you’re not careful, residual heat can give you a mushy side of salmon.

I learned the following salmon recipe from Michelin three-star chef