How to cook salmon perfectly and quickly
Roast salmon tastes good, but takes a long time, and it takes even more time to clean your roasting pan afterwards. Poached salmon doesn't take much time, but has a soggy consistency.
Solution: poach the salmon, then broil it. Mango writes:
I poach several pieces of frozen wild-caught salmon for 8-10 minutes, covered, in an inch of simmering water. Then I place them in a lightly-oiled baking pan, season them, and broil for five minutes, checking often to be sure they don't burn. The result is divine: the taste and texture of a perfectly-roasted piece of fish in 15 minutes, and neither pan scorched, so washing them was no trouble at all.