If you’ve never used this method, the vivid color will surprise you. The fish might appear underdone, so rely on its texture to determine doneness. This salmon is delicious as-is, or serve with simple accompaniments like melted butter or a sprinkle of chopped fresh tarragon.
- 1 1/2 pounds wild salmon fillets or steaks
- 3 tablespoons extra virgin olive oil
- Kosher salt, to taste
Check carefully for any stray pin bones; gently remove with small needle-nose pliers or large tweezers. If using fillets, cut salmon into 4 wide slices of equal size. Gently rub with olive oil, lightly coating all sides. Evenly space fillets on a baking sheet lined with parchment paper; let come to room temperature for 30 minutes.
Preheat oven to 275° F.
Sprinkle salmon lightly and evenly with salt. Bake for 20 minutes.
Place a knife tip (or use your finger) in the thickest part of the salmon to check for doneness: it should gently separate into flakes. If it holds firmly together, cook for another 5 minutes.
King, sockeye or coho all work beautifully with this method of cooking, so just use your favorite species of wild salmon.