Slow-roasted Salmon

I love cooking fish but have always been intimidated by salmon for fear of drying it out when cooking (and no one likes dry salmon). However, I’ve made this recipe several times now and it has become one of my favorite dishes to cook – always consistently moist and flavorful. The slow roasting time makes it pretty foolproof and hard to overcook, so it’s great for beginning cooks.

{makes 2 servings}

Ingredients:
1 pound of salmon filets – estimate 6-8 ounces per person (wild king salmon is suggested, skinned with pinbones removed)
2 tablespoons extra virgin olive oil
1 bunch of dill weed
salt to taste

Directions:
1. Preheat the oven to 225 degrees F or 200 degrees F if you have convection bake.
2. Generously brush both sides of the salmon with the olive oil, and then season both sides with salt.
3. Spread half of the dill sprigs evenly in the bottom of a shallow baking dish or baking sheet (I line mine with aluminum foil beforehand for easy cleanup). Place the salmon on top of the dill, skinned side down, and cover the fish with the remaining dill sprigs.
4. Put in the over and check after 30 minutes. The first sign that the fish is done is the appearance of a little white protein on the edges that comes out of the salmon when baked (the fish will also separate between the layers when nudged with your finger). It may take up to 50 minutes to cook depending on the size and thickness of the salmon. *Note: fish will retain a vivid color when cooked this way, so look for above signs of doneness and not a white or light pink color.
5. Once salmon is done cooking, lift off dill from top and bottom of salmon and garnish with any leftover dill.
*I recommend serving this dish with a side of roasted asparagus and Healthy Hollandaise sauce (recipes will be posted in tomorrow’s blog).

Recipe adapted from The Herbal Kitchen: Cooking with Fragrance and Flavor by Jerry Traunfeld.

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5 Responses to Slow-roasted Salmon

  1. melanied927 says:

    Salmon is so cheap here, in Chile. Can’t wait to try this!

  2. Pingback: Healthier Hollandaise | easydoesitstyle

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