Roasted Whole Side of Salmon
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By Andrew Janjigian
Appears in Cook's Illustrated May/June 2018, America's Test Kitchen TV
When it comes to serving a crowd, most cooks turn to a large roast or bird. But wouldn't it be nice to serve fish?
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WHY THIS RECIPE WORKS
To roast a side of salmon that was silky throughout and evenly browned across its surface, we salted it for an hour, which helped the flesh retain moisture and protein (which would otherwise seep out unattractively during roasting). Placing...