WAYS TO COOK SALMON IN OVEN RECIPES

Steps:

• Heat oven to 325 degrees F.
• Lightly oil and season both sides of the salmon with salt and pepper.
• Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
• Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
• Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.

Steps:

• To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer.
• Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque.
• Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact.
• Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use.
• To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal.
• Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately.
• To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper.
• Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately.