So on one of my usual The Chew marathons, Michael Symon (CUTIE) was cooking salmon in a way I had never seen before. He baked the salmon at 200 degrees! WTF 200 degrees? I was intrigued and a little frightened.
Finally the other night I decided to try it. Mr. Delish messily de-boned and de-skinned the salmon, and yes I realize neither de-boned or de-skinned is a word.
Anyways, Mr. Delish made a big mess of salmon which was making my germophobia and OCD get slightly out of control. We cut it into pieces, topped it with some olive oil, salt, pepper and lemon juice. Then I stuck it in the low oven and said a little prayer.
As Micheal Symon kindly told me via TV airwaves, the salmon will look like it is almost not cooked when you pull it out of the oven. I was afraid but the moment we dug into it, I was sold. That was the most delicate and moist (I’m sorry there is really no other word for it) salmon I have ever eaten. The only thing I would say is that if you like your fish flaking apart and cooked completely through, this isn’t for you. It basically cooks it to a medium so the center is slightly rare.
If you are adventurous, try it! I think this would be a great way to cook for someone who isn’t a huge fan of fish because the longer you cook fish, the fishier it will taste, therefore this method keeps the fish tasting like the sea, but not fishy at all!
Make it tonight and impress/frighten your family
Lemony Oven Poached Salmon
One side of salmon, skin off and de-boned, cut into 6 pieces
1 tbsp salt
1 tsp pepper
3 tbsp olive oil
Juice of half a lemon
Preheat your oven to 200 degrees and place the oven rack in the center position. Line a baking sheet with foil or parchment paper.
Lay your salmon pieces out on the prepared pan and season with salt and pepper. Drizzle with the olive oil and then the lemon juice.
Bake in the preheated oven for 18-20 minutes. The salmon will still look almost the same as when you put it in. The very center will be slightly rare but the outside will be cooked through.