How to Slow-Roast Salmon Recipe
How to Slow-Roast Salmon
Serves 4
Slow roasting is a great method for cooking fatty fish like salmon. The lower temperature slowly breaks down the fat, resulting in moist, succulent salmon. Purchase a center-cut fillet, 1-inch thick if possible. King Salmon is perfect for this cooking method.
Ingredients:
- 1 king or sockeye salmon fillet (about 1 1/2 pounds), pin bones removed
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Pepper, to taste
- OPTIONAL:
- Chermoula (North African Garlic Lemon Condiment)
Directions:
- Preheat oven to 275°F. Line a rimmed baking sheet, large enough to hold salmon, with parchment paper.
- Place salmon, skin side down, on baking sheet. Drizzle with olive oil and season with salt and pepper, to taste.
- Roast salmon in preheated oven until a probe thermometer inserted into its thickest part registers 125°F, about 15 minutes.
- Serve topped with chermoula or keep it simple with a dusting of lemon zest and squeeze of lemon juice.
Nutrition:
Amount Per Serving (serves 4, salt and pepper to taste not included)Calories: 780
Fat: 75 g
Saturated Fat: 10 g
Cholesterol: 105 mg
Sodium: 580 mg
Carbohydrates: 1 g
Sugar: 0 g
Protein: 35 g
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Ratings and Reviews
“I tried this with some copper river salmon and it was outstanding. so simple yet so delicious. ”
“My new favorite way to prepare salmon or steelhead. easy and delicious!”