Perfectly roasted salmon requires hot oven, hot pan

The key to perfectly roasted salmon is to preheat a baking sheet in a very hot oven, then lay the fish on the hot pan and reduce the oven to a gentle 275 degrees to cook.

The initial blast of high heat firms the exterior of the salmon and helps to render some of the excess fat. The fish then gently cooks as the oven temperature slowly drops, keeping the meat moist and succulent.

To help the fat render, we cut several slits in the skin. For evenly cooked salmon, be sure to cut the pieces the same size; America’s Test Kitchen found it easiest to buy a large piece of salmon and cut the fillets ourselves. flesh). Pat salmon dry with paper towels and rub with oil. (Prepped salmon can be refrigerated for up to 24 hours before cooking.) Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500degrees. Season salmon with salt and pepper. Reduce oven temperature to 275degrees and remove hot baking sheet. Carefully lay salmon, skin side down, on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees for medium-rare, 9 to 13minutes. Transfer fillets to individual plates or platter, spoon vinaigrette over top, and serve. Nutrition information per serving: 374calories; 173 calories from fat; 19g fat (3 g saturated; 0g trans fats); 125mg cholesterol; 406mg sodium; 2g carbohydrate; 0g fiber; 2g sugar; 45g protein.

DANIEL J. VAN ACKERE — AMERICA’S TEST KITCHEN VIA AP This photo provided by America’s Test Kitchen shows Salmon with Almond Vinaigrette in Brookline, Mass. This recipe appears in “Cooking at Home with Bridget & Julia.”