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 Ingredients
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 (based on 4 servings)- Calories: 780
- Fat: 75.0 g
- Saturated Fat: 10.0 g
- Trans Fat: 0.0 g
- Cholesterol: 105.0 mg
- Sodium: 580.0 mg
- Carbohydrates: 1.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 35.0 g