When cooking salmon, a dual-heat technique involving medium stovetop cooking followed by oven baking at 475°F helps achieve perfectly moist and flavorful fish without fancy skills.
When cooking for a crowd, using a preheated baking sheet at 500°F ensures even cooking. Immediately placing salmon on this hot surface renders fat and begins cooking.
After initially cooking salmon at high temperature, lowering the oven to 275°F allows the fish to cook through gently, avoiding overcooked dryness while maintaining moisture and flavor.
Letting the salmon rest post-cooking for five minutes ensures that the juices redistribute, resulting in a more tender and flavorful piece of fish ready to serve.
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