Oven-Steamed Salmon
For the original recipe and instructions, see “Oven-Steamed Salmon” at cooking.nytimes.com
Ingredients
- Center-cut salmon fillets, preferably wild-caught Alaskan king or sockeye, 1-inch thick and of any size from 5 ounces to 2 1/2 pounds
- Olive oil, for greasing
- Flaky sea salt
- Freshly ground black pepper
- Snipped fresh chives, for garnish (optional)
Recipe copyright
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