For those without a grill, that "Voluptuous Salmon" recipe that I heard on "Fresh Air" is a winner. Terry Gross wanted to know a simple fish recipe that she couldn't possibly bungle, and her guest, Russ Parsons, gave her one. (He was the editor for the LA Times food section at the time; now he "just" writes for them. He'd written a great book called How to Read a French Fry, which is rather for kitchen geeks who like Harold McGee.)

Anyway, it's easy as can be. To paraphrase his directions: preheat oven to 300°. In oven, place a pan (I use a Pyrex square dish) of boiling water. On a sheet pan or cookie sheet*, place a skinless salmon filet. Cook for 20-30 minutes. Since the oven is essentially a steamer, the salmon has a long time before it gets overcooked. It will retain its deep color and have a voluptuous texture.

It really is a wonderful way to cook salmon, if you can't grill it.

Add a glaze of concentrated orange juice, fresh ginger and garlic, soy sauce, and a little butter, and that's one of the easiest salmon dinners I know.

Link to Russ Parsons on Fresh Air.

* I use aluminum foil sprayed with olive oil.