My World-Famous semi-poached baked salmon recipe

I've been making my baked salmon recipe for at least 15 years. It hasn't changed hardly at all in all that time. Any significant changes have resulted in comments of "I liked the old way better." So, it's one of those "don't change perfection" sort of things.

I've visited friends and relatives in other parts of the world and they've asked me to make this salmon. When I speak with friends and relatives who've visited us, they routinely mention my salmon.

I refer to this recipe as "semi-poached" because of the water that's involved in the baking. I'm not sure if it's even a correct cooking term or even if the water warrants it being compared to being poached.

Nonetheless, this baked salmon recipe results in a succulent, moist, flavorful and flaky fish and has the power to:

• Reduce non-fish-eaters into beggars and pleaders for this dish.
• Convert vegetarians into "fishitarians" (I didn't do that on purpose! Honest!)
• Attract the taste-buds of picky little kids who normally eat nuggets and hot dogs.
• Encourage your friends to invite themselves over and declare that you are to make this dish for them.
• Drive your relatives to change plans to come over when you invite them for dinner (when you tell them you're making this dish).
• Provoke friends and family to invite you over and either tell you to bring this dish or so you can prepare this dish with their fish.
• Instigate mob mentality when it's your turn to host a dinner party and rather than you being allowed to pick the theme your friends demand that you make your salmon.
• Spoil you forever against any other form of salmon.
• Gain the admiration of bon vivants, epicureans, gastronomes, gourmands, and gourmets in all parts of the world.
• Win the heart of your true love.
  

Each of the above has happened as a result of my salmon. Most more than once.

Whatever your opinion of Costco as a company, farmed fish for health, or Costco farmed fish, the results are undeniable. I've have the best results with the Costco farmed skinless salmon filets.

I've tried this with salmon from Sams as well as local grocery stores. I've tried it with Salmon with the skin on and tried it with previously frozen salmon. The best results are with the skinless salmon filets we get from Costco, when it's baked within 3 days of bringing it home from the store (refrigerated, the whole time, of course).

Using other forms of salmon will likely change the taste. Having said that, it's *still* probably going to be the best baked salmon you'll have made .

Equipment:

• Non-stick baking sheet with at least a 1.5cm (~5/8 inch) lip (glass OK too)
  
• Oven.
  

Ingredients:

• Salmon filet (size/weight varies), try to get one that's at least 2cm (3/4 inches) at its thickest.
• Water (amount varies based on fish and tray size)
  
• Soy Sauce (amount varies based on fish size)
• Old Bay seasoning (here, too)
• Thyme
• Coriander
• Celery Seed (not celery salt)
• Onion Powder (not onion salt)
• Garlic Powder (not garlic salt)
• Spray oil
  

Procedure:

1. Oil-spray baking tray (cookie sheet w/a lip).
   
2. Cover bottom of tray with a layer of "Old Bay" (don't get "Old Bay" in your town? Find a "crab seasoning", or order Old Bay online). Be generous. A good, full, coating. (I usually shake a bunch onto the tray then roll the tray around and tap on the sides to get a nice, even coating over the oil without leaving much oil exposed or seasoning loose on top.)
   
3. Place fish on top of the Old Bay. Be sure to unfold any parts of the fish that may have folded over in the package. If you need to cut the fish to fit it onto the tray, that's fine. Also, you can make more than one fish in the same tray if there's room.
4. Slowly pour cold (tap) water over fish -- so that all parts of the fish get wet and results in to enough water to cover exposed surface of sheet where there's no fish on it. But, don't purposely lift fish to allow water underneath. If some water gets underneath, that's fine, don't sweat it.
5. Lightly pour soy sauce onto fish and rub/spread it on with your hand so that the whole fish has a slight brown color to it. Don't "drown" the fish in the soy (or any other) sauce.
6. Sprinkle (mix & match to taste) the following in this order:
   (Technique tip: hold the various powders about 15-20cm (~6-8 in) above the fish and sprinkle with wide but gentle motions. The idea is to create a very light coating and to cover all areas of the fish with several parts per square inch/cm. Not to "encrust" the fish in any one seasoning.)
   
   • coriander
   • thyme
   • celery seed
   • garlic powder
   • onion powder
     (if you think you "over did it" and the fish looks too covered in stuff now, lightly spray oil on top... serves to disburse the seasonings and help it stick)
7. Bake @ center of oven ~27min @ 325°
   
   NOTES:
   

• If all water bakes off, it's done, but it can still be done even when there's still water left, when I make it, there's usually water left that I pour out when it comes out of the oven.
• This time and temperature are a function of the type of tray, and the thickness of the fish. Glass may take longer, as would thick slabs of fish.
• Decrease the time if you pre-heat the oven.
  
• Increase the time if you want the fish dryer in the center. We like our fish moist and slightly medium rare in the center. HOWEVER, every minute counts towards the end. It doesn't take long to go from "slightly medium rare" to "fully well done".
  

Variations:

• Instead of soy sauce use teriyaki sauce &/or flavored "asian fish oil". You may want to adjust some of the other ingredients to balance the additional flavors.
• We often sprinkle a light coating of ginger powder (doesn't require any other flavor adjustment).
• We also often spring a light coating of dried Rosemary leaves (doesn't require any other flavor adjustment).

Suggestions for left-overs:
(Most of these ideas require little-to-no additional seasonings!)

• Just add mayo and mix for an amazing salmon salad you can use just like tuna salad.
• Crumble into omelets.
• Saute with oil/cream, capers and vodka for a pasta sauce to die for.
• Combine with raw egg (whites-only is fine) and bread-crumbs, form patties and pan-fry (very little/no oil required) for salmon patties.
• Just re-heat in the microwave! Tastes nearly as good as fresh out of the oven!
  

Enjoy and let me know how it goes!