Poaching fish in the oven guarantees evenly cooked, super moist, delicious results. This recipe calls for one and a half pounds wild-caught salmon fillets from Sitka Seafood Market. You can use any species of salmon to prepare this dish – keta, coho, sockeye or king! Click here for the full recipe.
About the Article
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.