Oven-Roasted Salmon
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Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?
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WHY THIS RECIPE WORKS
For an oven-roasted salmon recipe that would give us a nicely browned exterior and a silky, moist interior, we developed a hybrid roasting method, preheating the oven to 500 degrees but then turning down the heat to 275 just before placing ...
