Slow-roasted Salmon

Slow-roasted Salmon

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

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

  • 1 1/2 pounds wild salmon fillets or steaks
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste

Directions

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

Preheat oven to 275° 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.

Special notes:

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

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member