Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results.

When salmon is cooked at high temperatures, a naturally occurring protein called albumin coagulates in white blobs on the surface of the cooked fish. It’s not the prettiest sight; however, the flavor of the fish is not adversely affected. One way to avoid this is to cook the salmon at a lower temperature.  

In order to cook a complete meal including seasonal vegetables, I find it’s best to cook the vegetables at a higher temperature first. Then, the oven temperature can be lowered to cook the salmon. If you prefer the flavor of salmon cooked at a high temperature, a smear of mayonnaise infused with lemon zest and herbs is an easy way to maintain moisture in the fish.

I roasted a medley of baby carrots, asparagus, and spring onions to serve with the salmon, then added the salmon for the final 8 minutes of cooking time once I had lowered the oven temperature.

To cool the oven quickly to cook the salmon at a low temperature, reduce the oven temperature and leave the oven door ajar for a few minutes before adding the salmon. Of course, if you have two ovens, you can set each one to the appropriate temperature.

INGREDIENTS

1 filet of sockeye salmon, 1lb (454 g)

1 lemon, zested and cut into quarters

¼ tsp seasoning blend with garlic

Olive or avocado spray oil

½ lb (227g) baby carrots, cut in half lengthwise

½ lb (227g) asparagus, trimmed

1 bunch spring onions, trimmed and cut in half lengthwise

PREPARATION

Heat the oven in the Convection Bake or Convection Roast mode to 365℉/185℃

Place the salmon on a rimmed baking tray lined with foil or sprayed with a bit of oil.

Combine the lemon zest, seasoning, and oil with some salt and pepper and spread over the salmon. Set the salmon aside. Reserve the lemon quarters to serve with the cooked salmon.

Coat the carrots and spring onions lightly with some oil and spread onto a rimmed baking sheet. Place in the oven and bake for 10 minutes.  

When the timer has elapsed, add the asparagus to the tray, turning to coat it with the oil in the pan. Then, cook for 5 minutes.

When the 5-minute timer has elapsed, reduce the oven temperature to 330℉/165℃

Add the salmon to the oven and cook for approximately 8 minutes until firm to the touch.

Serves 2

Note: Any extra salmon combined with a salad is delicious.