Baked Salmon

Ingredients

• Salmon Steaks
• Red Pepper Flakes
• Lemon Juice
• 1 tsp Butter
• Cooking Oil or Spray
• Aluminium Foil
• Salt
• Black Pepper

Method

Heat your oven to 200°C and position the rack in the upper third. The principle here is simple: fish-cookery relies on gentle, even heat to turn the proteins opaque without drying out the flesh. A salmon steak (the cross-sectional cut with bone and skin intact) cooks faster than fillets because the bone conducts heat to the centre, so watch the timing closely.

Tear off a sheet of aluminium foil long enough to wrap the steak loosely. Oil it lightly — use about 5ml of cooking oil rubbed across the dull side — then lay the salmon on top, skin-side down. Season the flesh directly with fine sea salt and ground black pepper. The salt draws out moisture initially, then reabsorbs into the flesh, distributing flavour evenly through seasoning. Scatter a pinch of red pepper flakes across the top; they'll warm in the oven's dry heat and develop sharpness without bitterness.

Squeeze fresh lemon juice over the steak — about 15ml is right — then dot the surface with 1 teaspoon of cold butter cut into four pieces. The lemon juice's acidity (citric acid) partly denatures the proteins on the surface, preventing them from contracting violently and squeezing out moisture. The butter will melt into the flesh, enriching the texture. Fold the foil up loosely around the steak, crimping the seams but leaving a pocket of air inside — this traps steam and creates a gentle, humid environment that prevents the top from drying before the centre finishes cooking.

Bake for 15 to 18 minutes. The salmon is done when the thickest part of the flesh at the bone flakes apart with gentle pressure from a fork and the colour has turned from translucent orange to opaque coral throughout. If you're using steaks under 3cm thick, aim for 15 minutes; thicker cuts need closer to 18. The carryover heat will continue cooking it for another minute after removal.

Open the foil carefully — the steam inside will be hot — and transfer the steak to a plate. Pour the pan liquor (the mixture of melted butter, lemon, and fish juices) over the top. Serve with the skin-side down; it will have softened enough to eat, or leave it on the plate if you prefer.