I finally found a way to not overcook salmon and for it to look pretty when it’s done–I haven’t had good results with baking and grilling it.
The only kind of salmon I buy is wild caught from Alaska. It has a deep orange color and is very oily, not like the farmed variety that is pink. Farmed salmon doesn’t have a color until it’s artificially added later, plus you’re not getting the omega 3s you get from wild salmon; it’s most likely full of toxins too.
I adapted this recipe from one a friend gave me that she found in Better Homes and Gardens magazine. I used black olives instead of green because that was all I had on hand.
One extra step I sometimes do that’s not in the recipe is to first briefly soak the fish in salt water (brine) before cooking to help it stay moist. I learned this trick from Cook’s Illustrated:
“Dissolve 1/2 cup of salt in 2 quarts of water in a large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.” I prefer to quickly rinse the salt off as I don’t want the fish to taste too salty.