Silky Slow-Roasted Salmon

July 13, 2012
by Jack McNulty
Silky Slow-Roasted Salmon

I really enjoy eating salmon. It remains one of my favorite foods because it tastes good, it’s healthy and you can prepare it a number of different ways. Salmon, however, is often over-cooked and tastes very dry. This method of slow-roasting salmon produces a succulent and tender fish…perfect for warm summer evenings. It is delicious served at room temperature with a lemon vinaigrette…or simply scented with a few herbs and a drizzle of very good olive oil. The velvety salmon will pair well with crunchy vegetables such as sautéed celery.

One other interesting alternative is to wrap the salmon filet in a fig leaf or banana leaf before slow-roasting…the leaf will impart a coconut-like flavor to the salmon.

olive oil
fresh herbs (use thyme, wild fennel or tarragon)
500 gr. salmon filet, with skin-on
sea salt and freshly ground pepper

Oil a baking dish and cover the bottom with a layer of fresh herbs. Place the seasoned salmon skin side down on the herbs. Oil the top of the salmon, lightly season and bake at 120 degrees C for about 30-40 minutes. The salmon should be just set. If the salmon starts to bleed white fat, it is done…in fact probably a bit too done!