Slow-roasted Salmon

Serves: 4

Your rating: None (7 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

If you’ve never used this method, the vivid color will surprise you. The fish might appear underdone, so rely on its texture to determine doneness. This salmon is delicious as-is, or serve with simple accompaniments like melted butter or a sprinkle of chopped fresh tarragon.

Ingredients

Preparation

Check carefully for any stray pin bones; gently remove them with small needle-nose pliers or large tweezers. Cut salmon into 4 wide slices of equal size. Gently rub with olive oil, lightly coating all sides of the fillets. Evenly space fillets on a baking sheet lined with parchment or a silicone baking mat, and let them come to room temperature for 30 minutes.

Preheat the oven to 250°F.

Sprinkle salmon lightly and evenly with salt. Bake for 20 minutes.

Place a knife tip (or use your finger) in the thickest part of the salmon to check for doneness: it should gently separate into flakes. If it holds firmly together, cook for another 5 minutes.

Notes

King, sockeye or coho all work beautifully with this method of cooking, so just use your favorite species of wild salmon.

More about: salmon, seafood, sustainable seafood

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