A few times when I made this, I took it out of the oven before it was going to be overcooked and chewy, but the salmon was "cool". Reading comments on older forum-mixed opinions on low versus high heat (one comment says low heat to seal in the juices-300 degrees for 25 minutes. On an older forum, one reader preheats oven to 350 degrees, turns off the oven, leaving it for 10-12 minutes. Also told that it makes a difference whether you bake it in a glass or metal. I look forward to your responses.