Exact Formula for 518g of Salmon

Baking salmon with butter is a classic technique that highlights the soft texture and natural flavor of the fish. Working with a precision scale guarantees perfectly consistent seasoning.

“The key for a 2 cm thick salmon in a glass dish is carryover cooking. Pull it from the oven between 9 and 11 minutes, and let the residual heat in the glass work its final magic.”

The Chef

Ingredients

• Fresh salmon: 518.0 g (approx. 2 cm thick piece).
• Unsalted butter: 36.0 g (melted).
• Fine salt: 6.2 g (calculated at 1.2% of weight).
• Freshly ground black pepper: 2.1 g.
• Fresh lemon juice: 10.0 g.
• Finely minced garlic: 4.0 g.
• Fresh chopped parsley: 2.0 g (for final garnish).

Step-by-Step Preparation

1. Preheat Oven: Set temperature to 200°C (400°F). A properly preheated oven is crucial.
2. Dry the Protein: Use paper towels to pat the salmon surface thoroughly dry.
3. Prepare Glass Dish: Brush the bottom of the glass baking dish with a small fraction of the melted butter. Avoid aluminum foil due to its reaction with lemon and sticking risk.
4. Prepare Emulsion: Mix the remaining melted butter, 10.0 g of lemon juice, and 4.0 g of minced garlic.
5. Season: Evenly sprinkle the 6.2 g of salt and 2.1 g of black pepper across the salmon surface.
6. Add Fat: Place the salmon into the greased glass dish and pour the butter, garlic, and lemon mixture on top.
7. Bake (Time Control): Bake in the oven for 9 to 11 minutes. Check at minute 9; the flesh should yield slightly to pressure and remain slightly translucent in the center.
8. The Rest: Remove from oven and let rest directly in the baking dish for 3 to 5 minutes. The glass retains substantial heat and will gently finish cooking the center without drying it out.
9. Plate: Finish by garnishing with the 2.0 g of fresh parsley and serve immediately.