The first time I ever oven-roasted salmon using the recipe at this link
, it came out perfectly. (Not making the salad this time, just the salmon.) However, the last couple of times I've tried it, I've had two problems:
A. The salt does not absorb into the salmon. It just lays there on the surface area like wet sand, resulting in super-salty gross bites with unseasoned flesh on the inside.
I'm using Morton kosher salt, btw.
B. The salmon overcooks. It reaches 150F by 25 mins.
I want to say that I did everything the same these last two times as I did the first time, so it's super frustrating that I'm getting such crappy results. But I am now squaring to the fact that it simply can't be true. I must be doing something differently. But I'm using the same amount of salmon (1 lb), the same salt (Morton kosher), the same oven at the same temp (300F) for the same amount of time (30 min).
Anyway, the second problem is easy: just watch it more closely and re-calibrate my cooking time. But the first problem has me stumped. I can't for the life of me figure out why a salmon fillet would not absorb kosher salt as it cooks! My partner suggested that maybe the flakes are too big, but that doesn't seem plausible to me, because I've never heard anyone warn against using kosher salt when seasoning salmon. Also, whenever I've pan-roasted salmon, I've used the same salt with beautiful results. But I can't think of any other plausible explanation.
There's also the question of whether these two problems are independent of each other. Hmmm.
Does anyone have any ideas as to why my salmon won't absorb the salt when it cooks?