If you’re looking for an easy way to make excellent salmon, look no further than your Ooni oven. The oven’s high temperatures crisp up the salmon skin beautifully, the fish cooks quickly and the fillet stays tender inside. We like to keep it simple here, opting for just salt, pepper...
Method
Heat your Ooni oven to roughly 370°C. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
Preheat the cast iron pan in the oven for 5 minutes.
Rub olive oil and kosher salt on both sides of the salmon. Turn the salmon so it is facing skin side down and zest one lemon over the salmon fillet.
Cut lemon in half and set aside.
Remove the cast iron pan from the oven and place the salmon on it, nestling the two halves of the lemon, cut side up, next to the salmon.
Put the pan back in the oven and cook for 6 minutes.
Remove the pan from the oven and check that the salmon is cooked through. The internal temperature should be 50°C.
Tip: If you don’t have a thermometer or you’d prefer to cook by feel, slide a cake tester into the thickest part of the salmon. If it moves through the fish easily, it’s done.
Using a fish spatula (or regular spatula), remove the fish from the pan and transfer to a plate, taking care to keep the crispy skin intact.
Once the salmon is on the serving plate, use your tongs to juice the lemons on top of the fish. Remove any seeds that fall out.
Garnish with a slice of lemon and serve.
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