Slow-roasted Salmon

Slow-roasted Salmon

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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.


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


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.

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