(So moist I had to use that word!)
My love for slow-roasting salmon runs deep. But sometimes I don't have 30-60 minutes to let it baste in its own juices. I'm guessing you don't always either! So here's a way I learned to make it that takes literally 10 minutes max.
Makes 2 servings:
Obviously the more you cook the fish the more well-done it will be. The times I mentioned are for a medium cook temp which is how I prefer it. The white albumin that seeps out of salmon shouldn't form this way.
Feel free to chop up some herbs to top the fish, give it a splash of lemon, serve it with capers on the side. Add some veggies to your plate and you're good to go!
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