Slow-Roasted Salmon
This delicious recipe features a tender wild salmon fillet, cooked to perfection with a simple seasoning of olive oil, salt, and pepper. Served with a fresh herb garnish and zesty lemon wedges, this dish is sure to delight your guests with its delicate flavors and flaky texture. Perfect for a special gathering or a cozy dinner at home, this salmon recipe is a must-try for seafood lovers.
— Constant Cookbook
Ingredients
- 1 wild salmon fillet, about 3 lb., with skin on and pin bones removed
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 1 Tbs. snipped fresh chives
- 1 Tbs. fresh chervil leaves
- 1 1/2 tsp. minced fresh flat-leaf parsley
- 8 lemon wedges
Instructions
- Preheat an oven to 250°F. Line a rimmed baking sheet with aluminum foil.

- Place the salmon on the baking sheet and rub the fish all over with the olive oil. Season well with salt and pepper. Place the fish, skin side down, and let it come to room temperature.
- 
Bake the salmon until it is opaque on the outside and there is no resistance when you pierce it with a skewer, 20 to 25 minutes. Let stand for 5 minutes before serving.

- To serve, use a fork to flake the warm salmon into chunks. Arrange on individual plates, sprinkle with the chives, chervil and parsley, and garnish with the lemon wedges. Serves 8.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 8.
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