I hate dry salmon. And more often than not, baked salmon is just that: dry, flaky, and uninteresting. And while salmon (like other fish that tend to dry out in the oven) can be baked in parchment paper or foil to ensure it emerges moist rather than dry, I thought there had to be a foolproof way to bake salmon other than wrapped in parchment paper or foil... and so after a few tries, I hit upon a technique that delivers consistently moist, succulent results.

I decided that slow, gentle heat would fare better with salmon than high heat; 250 degrees seemed to do the trick. I selected a few seasonings that pair well with salmon, turned on the oven, and enjoyed the best baked salmon ever.

If you have the time, roast a bunch of asparagus to serve with the salmon.

For the salmon:

2 center-cut Wild Alaskan King Salmon (6 ounces each), skin on
1 teaspoon extra-virgin olive oil
1 teaspoon coarse sea salt www.rusticocooking.com

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