Slow Cooked Salmon
A great way to cook salmon – it remains moist and brings out the flavors. I enjoyed this preparation when living in Paris. Served at room temperature it is also a perfect dish for a buffet. I have used wild and farm raised salmon for this preparation, and prefer farm raised for this dish. I do not eat a lot of farm raised fish, and if I do, I make certain it is responsibly farmed.
For 2 people ()
- 1 medium to large piece of salmon
- 1 tablespoon lemon juice
- olive oil
- parsley (fresh or dried) - chopped fine
- lemon or lime juice
Slow Cooked Salmon Directions
- Take bones out of salmon – run your fingers over it and make sure that all bones are removed. Use tweezers or stronger tool, if required
- Remove skin, or have the fish monger remove it for you
- Wash salmon, pat dry
- Spray glass baking dish with Pam. Dish should be large enough to comfortably hold the fish
- Place fish in the dish, rough side up
- Drizzle with lemon/lime juice and oil; salt and pepper
- Turn fish and repeat
- Sprinkle with parsley – only lightly
- Preheat oven to 200F and cook salmon for 20 minutes
- Increase heat to 250F and cook for another 10 minutes to 15 minutes
- Check for doneness after 10 minutes (if you have a thin filet). Time of cooking depends on thickness of fish. Increase cooking time by 5 or 10 minutes and check again. Keep in mind that fish goes on cooking when resting, coming out of the oven. DO NOT OVERCOOK! The texture, when cooked at low temperature, is different; it is ready when it flakes although it might look sllightly under cooked.
- Best served at room temperature or warm
- Garnish with lemon slices or wedges and some fresh parsley sprig
- Can be a first course or main dish with some starch and green vegetable
How to skin the salmon filet: take a sharp knife, put skin down on cutting board, loosen skin at one corner and keeping the knife close to the cutting board, slide it between the skin and the flesh by pulling the skin.