Convection For Crisp Roast Salmon

Meaty cuts of salmon such as King or Atlantic salmon are delicious when cooked with high heat because the higher fat content adds fabulous flavor while the circulating convection heat ensures the fish doesn’t dry out.

Broiling or grilling is a delicate dance, the high heat bursts open the flavor of the food but too much heat and the food can easily be destroyed.  A meaty piece of salmon weighing ¾ lb will cook in approximately 10 minutes in the Convection Broil mode at 450℉. Remember these important steps for successful oven broiling.

Only a short preheat time is required when using the Broil modes because the heating cycle is accelerated for quick cooking. Allow approximately 5 - 8 minutes to preheat the broiler but be sure to arrange the oven racks prior to heating the oven so you don’t have to handle a hot rack.

Remember the oven door must remain closed during broiling and when you remove the fish from the oven, slide it off the hot pan so it doesn’t continue cooking. To keep the kitchen air clean when broiling be sure to turn on the cooktop ventilation, this will also minimize residual odors from lingering.

INGREDIENTS

2 pieces center cut Atlantic or King Salmon approx. ¾ lb. each

¼ cup Teriyaki glaze and a sprinkling of sesame seeds or your preferred glaze

PREPARATION

Heat the oven in the Convection Broil mode to 450°F.

Place the salmon on a rimmed baking sheet or an oven broil pan and brush with your preferred glaze. It’s best not to add too much glaze especially when using a sauce that has sugar to avoid burning. 

Place the pan in the oven making sure the top of the fish is at least 3 - 4 inches away from the top heating element.

Cook for 10- 12  minutes, test the fish for doneness and if done remove from the pan and set aside to rest for a few minutes before serving.

Serves 4