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Of these four different oven cooking methods, the best choice to help you avoid overcooking and keep the salmon moist is en papillote, closely followed by baking at a low temperature.
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Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Preheat toaster oven to broil-high. On oven’s baking sheet place half of the oil and spread across surface. Brush remaining oil on salmon filets and place on baking sheet evenly apart.
The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C or 180 °F. [2] Some modern gas ranges are equipped with a simmering burner, with such burners usually located at the rear of the range. Many electric ranges have a simmer setting.
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