Best 20 Slow Roasted Salmon Recipes

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Are you ready to embark on a culinary journey that will leave your taste buds singing and your loved ones asking for more? Prepare to tantalize your senses with the delectable dish of slow-roasted salmon, a masterpiece that combines simplicity with exceptional flavors. This guide will take you through the steps to create a slow-roasted salmon that balances the natural richness of salmon with zesty herbs and aromatic spices, resulting in a dish that is both elegant and comforting.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD



Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Provided by Alison Roman

Categories     weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Steps:

  • Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  • Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  • Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams

SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES



Slow-Roasted Salmon with Fennel, Citrus, and Chiles image

This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.

Provided by Alison Roman

Categories     Citrus     Fish     Roast     Dinner     Seafood     Salmon     Fennel     Hot Pepper     Healthy     Chile Pepper     Bon Appétit     Christmas Eve

Yield 6 servings

Number Of Ingredients 10

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt, coarsely ground pepper
coarsely ground pepper
1 (2-pound) skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

Steps:

  • Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  • Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.
  • Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

SLOW-ROASTED SALMON WITH HARISSA



Slow-Roasted Salmon With Harissa image

The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated classic. We've riffed on it ourselves, running flavor variations over the years, including this new one. The reason it has become such a staple: The low temp and abundance of olive oil make it nearly impossible to overcook. You'll forget there's any other way.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Quick & Easy     Quick and Healthy     Seafood     Fish     Salmon     Chile Pepper     Lemon

Yield 4 servings

Number Of Ingredients 7

1/3 cup extra-virgin olive oil
1/4 cup harissa paste (preferably New York Shuk)
1 garlic clove, grated
1 lemon, halved
1 (2-lb.) skinless center-cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)

Steps:

  • Preheat oven to 275°F. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
  • Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10-20 minutes longer.
  • Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES



Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups sugar
3/4 cups water
2 lemons, cut into eighths
3 cups lemon juice
1/4 cup sherry vinegar
1 tablespoon chopped shallot
2 cloves garlic, coarsely chopped
3/4 cup olive oil
Salt and freshly ground pepper
1/4 cup capers, drained
2 tablespoons finely chopped parsley
2 Idaho potatoes, peeled and thinly sliced on a mandolin
3 tablespoons olive oil
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Olive oil
Salt and freshly ground pepper
Chopped flat leaf parsley

Steps:

  • For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
  • Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
  • Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
  • Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
  • For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
  • For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.

SLOW-ROASTED SALMON WITH POTATOES



Slow-Roasted Salmon with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

3 bunches leeks, trimmed and quartered lengthwise
1/3 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
1 1/2 pounds fingerling potatoes
1 shallot
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
2 tablespoons fresh tarragon
2 tablespoons fresh parsley
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
  • Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
  • When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
  • Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
  • Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
  • Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA



Spicy Slow-Roasted Salmon With Cucumbers and Feta image

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup extra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta, crumbled (about 1 cup)
1/4 cup parsley leaves

Steps:

  • Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
  • Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
  • While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
  • Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)

Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram

SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH



Slow Roasted Salmon with Caper-and-Herb Relish image

After a long, slow roasting in the oven, salmon becomes even more succulent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

4 skinless salmon fillets, (6 ounces each)
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons capers, drained and rinsed
Grated zest and juice of 1 lemon, preferably organic
1 tablespoon extra-virgin olive oil
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

Steps:

  • Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
  • Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
  • Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.

Nutrition Facts : Calories 360 g, Cholesterol 112 g, Fat 22 g, Fiber 2 g, Protein 36 g, Sodium 206 g

SLOW-ROASTED SALMON IN PARCHMENT PAPER



Slow-Roasted Salmon in Parchment Paper image

Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and sounds intimidating, reread the previous two sentences until confidence is instilled.

Categories     Bon Appétit     Dinner     Fish     Seafood     Salmon     Olive     Capers     Quick & Easy     Quick and Healthy     Cilantro     Raisin     Rum     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
1 bay leaf
Kosher salt
1 cup Castelvetrano olives, pitted, quartered
1/4 cup drained capers
1/4 cup raisins
6 tablespoons dark rum
2 tablespoons fresh lime juice
4 (6-ounce) salmon fillets, patted dry
Freshly ground black pepper
4 tablespoons coarsely chopped cilantro, divided, plus more for serving
Lime wedges (for serving)

Steps:

  • Preheat oven to 275°F. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25-30 minutes.
  • Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.
  • Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.
  • Bake packets until salmon is cooked through, 20-22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.
  • Do Ahead
  • Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH



Slow-Roasted Salmon With Mushroom-Leek Broth image

This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.

Provided by Sue Li

Categories     dinner, easy, weeknight, seafood, soups and stews, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skin-on or skinless salmon
2 tablespoons sesame oil, plus more for serving
Kosher salt
2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
8 ounces fresh shiitake mushrooms, destemmed and sliced
4 cups chicken broth
2 cups cooked short-grain white rice
Fresh ginger, peeled and cut into very thin matchsticks, for serving

Steps:

  • Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
  • While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
  • Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
  • To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

SLOW ROASTED SESAME SALMON



Slow Roasted Sesame Salmon image

Provided by Food Network

Time 23m

Yield 4 main course servings

Number Of Ingredients 11

4 salmon steaks, skin off, 6 to 7 ounces each
2 tablespoons canola oil
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
Salt and freshly ground black pepper
2 large shallots, peeled and finely chopped (about 1/4 cup)
1 tablespooon grated ginger
1 teaspoon hot chili oil
1/4 cup dry sherry
1/4 cup fish or clam broth
2 tablespoons soy sauce

Steps:

  • Preheat the oven to 350 degrees.
  • Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
  • Season the steaks with salt and pepper.
  • Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
  • Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.

SLOW-ROASTED SALMON WITH CHERRY TOMATOES AND COUSCOUS



Slow-Roasted Salmon with Cherry Tomatoes and Couscous image

Provided by Jeff Cerciello

Categories     Tomato     Roast     High Fiber     Dinner     Salmon     Summer     Healthy     Couscous     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 to 8 servings

Number Of Ingredients 23

Yogurt sauce:
1 cup plain Greek yogurt
1/2 cup plain yogurt
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest
Kosher salt
Salmon:
6 tablespoons olive oil, divided
1/2 bunch dill fronds
1/2 bunch thyme sprigs
1 3-pound piece center-cut skin-on salmon fillet, preferably wild king, pin bones removed
Kosher salt
8 ounces small cherry tomatoes on the vine (optional)
Tomatoes and couscous:
2 cups cherry tomatoes, halved
4 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 tablespoons za'atar (optional)
Kosher salt
2 cups Israeli couscous
1 tablespoon unsalted butter
Ingredient info: Za'atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and igourmet.com.

Steps:

  • For yogurt sauce:
  • Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • For salmon:
  • Preheat oven to 325°F. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
  • For tomatoes and couscous:
  • Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
  • Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.
  • Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.

SLOW-ROASTED WHOLE SALMON



Slow-Roasted Whole Salmon image

Fresh salmon is stuffed with herbs and onions, wrapped in aluminum foil, and slow-roasted, resulting in an elegant and absolutely delicious dish that looks stunning on a buffet. Garnish with fresh herbs, lemon slices, and capers. I usually put a small wedge of tomato in the mouth and a caper or slice of stuffed olive over the eye.

Provided by Good EatNZ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 3h

Yield 6

Number Of Ingredients 6

½ cup butter, cut into small pieces
1 (3 pound) whole salmon, or more to taste
1 onion, thinly sliced
1 tablespoon dried tarragon
1 tablespoon dried dill weed
3 bay leaves

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Spread out a long piece of aluminum foil long enough to wrap the fish completely. Rub generously with a few pieces of butter. Place fish on top and spread onion slices in a thin layer inside the cavity of the fish. Arrange the remaining butter on top of the onion.
  • Distribute tarragon, dill, and bay leaves over the salmon. Wrap aluminum foil around the fish loosely but securely, folding seams together so that juices do not leak. Place packet on a large baking pan.
  • Bake in the preheated oven until fish flakes easily with a fork, about 2 1/2 hours.
  • Remove salmon from oven and let cool in the aluminum foil, at least 15 minutes. Gently tear the packet away from the bottom of the fish and transfer fish to a platter. Peel skin off gently using a fork.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 4.3 g, Cholesterol 136.8 mg, Fat 23 g, Fiber 0.8 g, Protein 41.9 g, SaturatedFat 11.6 g, Sodium 213.5 mg, Sugar 1.6 g

SLOW ROASTED MUSTARD SALMON



Slow Roasted Mustard Salmon image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

1 fennel bulb, sliced into rings, fronds reserved for garnish
1 tablespoon extra-virgin olive oil, plus additional to finish
One 4-pound skin-on fillet of salmon, pin bones removed
3/4 teaspoon kosher salt
1/4 cup whole-grain mustard
3 teaspoon fennel seeds, toasted and crushed
2 1/2 teaspoons coriander seeds, toasted and crushed

Steps:

  • Preheat the oven to 300 degrees F.
  • Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
  • Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.

SLOW-ROASTED RED-WINE-LACQUERED SALMON FILLET



Slow-Roasted Red-Wine-Lacquered Salmon Fillet image

Categories     Wine     Fish     Ginger     Roast     Dinner     Seafood     Salmon     Red Wine     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 (4-inch) piece peeled fresh ginger
1 cup soy sauce
2 cups dry red wine
1 1/3 cups mirin (Japanese sweet rice wine)
1/4 cup packed dark brown sugar
2 teaspoons fresh lime juice
1 tablespoon olive oil
1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed
Accompaniment: lime wedges

Steps:

  • Put oven rack in middle position and preheat oven to 225°F.
  • Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
  • Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
  • Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
  • Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.

SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO



SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO image

Categories     Fish

Yield 4 servings

Number Of Ingredients 10

2 Idaho potatoes, peeled and sliced into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground black pepper
4 salmon fillets, 6 ounces each
1/4 cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 tsp finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
6 tablespoons olive oil
1/4 cup of red pepper pesto

Steps:

  • 1. Preheat oven to 400 degrees. Toss the potatoes with a few tablespoons of oil and season with salt and pepper. Arrange the potato slices in one layer in the bottom of the baking dish. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft. Remove potatoes and reduce the heat of the oven to 250 degrees. 2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven to medium doneness, about 12-14 minutes. 3. While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste. 4. Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.

SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS



Slow-Roasted Salmon Salad with Barley and Golden Beets image

While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h5m

Number Of Ingredients 8

1 1/4 pounds skinless salmon fillet (about 1 inch thick)
Kosher salt and freshly ground pepper
1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium golden beets (12 ounces), trimmed and scrubbed
6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced
3 cups cooked barley, farro, or brown rice, room temperature
1 cup fresh parsley leaves

Steps:

  • Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
  • Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
  • Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
  • Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

WILD SALMON WITH PEARL COUSCOUS, SLOW-ROASTED TOMATOES, AND LEMON OREGANO OIL



Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil image

Categories     Fish     Tomato     Roast     Lemon     Salmon     Spring     Couscous     Gourmet

Yield Makes 6 servings

Number Of Ingredients 22

For tomatoes and lemon oregano oil
6 plum tomatoes (1 lb), halved lengthwise
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves plus 3 tablespoons finely chopped
2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
2 tablespoons fresh lemon juice
For couscous
2 teaspoons olive oil
2 1/4 cups pearl (Israeli) couscous (12 oz)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup water
1/4 teaspoon salt
For salmon
6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise

Steps:

  • Roast tomatoes and prepare oil:
  • Put oven rack in middle position and preheat oven to 250°F.
  • Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
  • Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
  • Cook couscous:
  • Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.
  • Roast salmon while couscous stands:
  • Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil.
  • Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.
  • Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.

SLOW ROASTED SALMON WITH BOK CHOY & COCONUT RICE



Slow Roasted Salmon With Bok Choy & Coconut Rice image

This is from Cooking Light magazine (not sure which issue). I was going to post all 3 recipes separately but they seem to all go together so here it is.

Provided by Oolala

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

8 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
cooking spray
2 cups basmati rice, uncooked
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup green onion, chopped
2 tablespoons canola oil
16 cups bok choy, trimmed, cut into 1 1/2-inch pieces (about 4 lbs.)
1 tablespoon fresh ginger, peeled and minced
1/2 cup sake, also known as rice wine
1/4 teaspoon salt
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons fresh cilantro, chopped
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste

Steps:

  • Preheat oven to 250°F.
  • For the salmon, sprinkle evenly with 1/2 teaspoons salt and pepper. Place salmon, skin sides down on a baking sheet coated with cooking spray. Bake at 250°F for 30 minutes until fish flakes easily with fork or until desired doneness.
  • For the rice, rise with cold water and drain. Combine rice with coconut milk, 1 1/2 cups cold water, and 1/4 teaspoons salt in a medium saucepan. Bring to a boil over high heat, stir once. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Let stand 10 minutes and stir in green onions.
  • For the bok choy, heat oil in a large non-stick skillet over medium-high heat. Add bok choy and ginger, sauté for 1 minute. Add sake and 1/4 teaspoons salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
  • For the sauce, combine juice and remaining ingredients, stirring well with a whisk.
  • Serve salmon with sauce, bok choy and rice.

Nutrition Facts : Calories 463.6, Fat 11, SaturatedFat 1.5, Cholesterol 87.5, Sodium 850.8, Carbohydrate 46.7, Fiber 3.4, Sugar 7.7, Protein 39.9

SLOW-ROASTED SALMON WITH GREEN SAUCE



Slow-Roasted Salmon with Green Sauce image

Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

1 small white onion, chopped
2 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley
4 ounces watercress leaves, plus 2 bunches for serving
8 ounces fresh spinach leaves
1/2 cup nonfat buttermilk
1/2 cup low-fat sour cream
Juice of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup water
1 1/2 teaspoons extra-virgin olive oil
6 five-ounce salmon fillets, skins removed, about 1 1/2 by 4 inches

Steps:

  • Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.
  • Preheat oven to 300 degrees. Rub the bottom of a 9-by-13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.

Nutrition Facts : Calories 300 g, Cholesterol 78 g, Fat 11 g, Fiber 2 g, Protein 29 g, Sodium 363 g

SLOW-ROASTED SALMON WITH TAMARIND, GINGER AND CHIPOTLE



SLOW-ROASTED SALMON WITH TAMARIND, GINGER AND CHIPOTLE image

Categories     Fish

Number Of Ingredients 13

2 dried chipotle chiles
2 cloves
1 tablespoon cumin seeds
1 teaspoon black peppercorns
3 tablespoons vegetable oil, plus more for the baking dish
4 large garlic cloves, minced
3 medium shallots, minced
2 tablespoons minced fresh ginger
2 tablespoons jarred tamarind puree
2 tablespoons pure maple syrup
Kosher salt
One 2 1/2-pound whole fillet of skinned salmon
Flaky sea salt, for sprinkling

Steps:

  • 1. In a medium skillet, cook the chipotle chiles over moderate heat, turning, until they are toasted, about 4 minutes. Let cool, then break up the chipotles and discard the stems and seeds. 2. In a spice grinder, combine the chipotles, cloves, cumin seeds and peppercorns and grind to a powder. 3. In the same skillet, heat the 3 tablespoons of oil. Add the garlic, shallots and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the ground spices and cook until fragrant, about 2 minutes. Add the tamarind and maple syrup and season with a big pinch of kosher salt. 4. Preheat the oven to 300°. Lightly season the salmon with kosher salt. Oil a large glass or ceramic baking dish. Spread the spice paste on both sides of the salmon and set the salmon skinned side down in the dish. Fold the thin tail end under itself to make the fillet an even thickness. Let the salmon stand at room temperature for 20 minutes. 5. Cover the baking dish with foil and bake the salmon for about 35 minutes, until barely opaque in the center. Sprinkle with sea salt and serve. Make Ahead The spice paste can be refrigerated overnight.

Tips:

  • Choose the right salmon: Look for wild-caught, sustainable salmon for the best flavor and texture.
  • Prep your salmon: Rinse the salmon fillets and pat them dry before cooking to ensure even cooking and prevent the skin from sticking to the pan.
  • Season your salmon: Simple seasonings like salt, pepper, and lemon zest can enhance the flavor of the salmon without overpowering it.
  • Cook your salmon gently: Slow-roasting the salmon at a low temperature helps to retain moisture and prevent overcooking.
  • Check for doneness: The salmon is done cooking when it flakes easily with a fork and the internal temperature reaches 145°F.

Conclusion:

Slow-roasted salmon is a delicious and healthy meal that can be enjoyed for lunch or dinner. With its simple preparation and versatile flavor profile, it's a great option for busy weeknights or special occasions. Whether you're a seasoned chef or a beginner in the kitchen, give slow-roasted salmon a try and experience the amazing flavors it has to offer.

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