THE FUSE

As soon as fall arrives, I’m ready to turn my oven back on and settle into a rotation of cozy, low-effort dinners. Roasted chicken and sheet-pan meals are usually safe bets, but fish? Despite regularly ordering it at restaurants, I’ve always been a little intimidated by cooking it myself. There’s a fine line between perfectly cooked and disappointingly dry, and on a busy weeknight, I’d rather skip the guesswork. There is, however, one exception that’s earned a regular spot in my dinner rotation: salmon.