Oven-roasted salmon from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

  • salmon fillets

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh tomato relish; Spicy cucumber relish; Tangerine and ginger relish; Grapefruit and basil relish; Orange and mint relish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 29, 2019

    This is a great technique for cooking fish that I've also used for other non-delicate fish fillets/steaks - very easy, quick, and an excellent way to contain mess/smells (relative to pan sautéing). Unevenly shaped fillets can be cut down into smaller pieces of even thickness and removed from the oven as they finish. I skip the recommended step of slashing the salmon skin - it was fiddly and didn't seem to make much of a difference in the final product. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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