Saturday, April 30, 2011

Melt-in-Your-Mouth Roasted Salmon

Without a doubt our favorite protein is salmon. We eat it as least once a week - usually on Friday nights for a special treat. In the past, we typically cooked it at a high temperature on the grill, stove top, or oven for just a few minutes to end up with fish cooked no more than medium. And, we always loved it.... that was until we tried roasting our salmon at a very low temperature for a substantially longer amount of time. All I can say is - it's like buttah (aka butter). It literally melts in your mouth, it is foodie heaven, if we could eat only one meal for the rest of our lives it would be this!

I first prepared salmon this way for Alfred's birthday dinner - we have since decided this is the only way we will cook our salmon. You can use any seasonings you like, we usually keep things simple to allow the flavor of the fish to shine through. Our typical seasoning consists of a bit of minced garlic and/or herbs, sea salt and pepper.

Slow Roasted Salmon:

Honestly, this isn't so much a "recipe" as a very simple cooking method.

Thick Salmon Fillet - Really try to get the thickest one available, allow for 6-8oz per person
Olive Oil
Sea Salt and Pepper
Additional Herbs and Spices of your choice (e.g., garlic, basil, parsley, cilantro)

1) Cut the salmon into individual portions about 6-8oz each, leave the skin on.

2) Coat each portion in a bit of olive oil, then sprinkle with salt, pepper, and any additional seasonings You can let it marinate for a couple of hours if you like - but it isn't necessary.

3) Place the fillets in a baking dish that will allow a little space between each one. Let the fish sit at room temperature for 1 hour before baking.

4) 30 minutes prior to cooking, preheat your oven to 250 degrees. Place the baking dish in the preheated oven and cook for 20 minutes.

Prepare for extreme pleasure!

*In the picture above, our salmon is topped with a bit cucumber salad - diced seedless cucumber, red onion, tomato, lime juice, cilantro, and sea salt.

As usual, I've included this post as part of several weekly recipe sharing events: Making Monday Marvelous, Just Something I Whipped Up, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, and Nifty Thrifty Sunday.Check out all the great recipes other bloggers have contributed!


  1. Just 20 minutes in the oven?

  2. Sounds (and looks!) really good! I'm also a bit surprised at the 20 minute cooking time - that's about how much time it usually takes to cook fish on a hot BBQ. But I guess if you let the fish come to room temperature and then only cook it to medium that is more reasonable.

  3. Just 20 minutes is right - I guess that doesn't seem too "slow" compared to cooking chicken or other meats, but we usually only cook salmon a maximum of 10 minutes when we use a higher heat either indoor or outdoor. But, based on your comments I guess "slow roasted" isn't the best title for the recipe :) Perhaps melts-in-your-mouth salmon would be a more apt description!

  4. This looks wonderful and I love the cucumber relish on top!! Thanks for linking up to Foodie Friday. I hope to see you again next week!!

  5. Hi you two!
    Your Salmon looks so colorful and delicious. I am so glad that grilling season is upon us. Great combination for the recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  6. LBR - Thank you for hosting Foodie Friday, we love checking out the other recipes!

    Miz Helen - Thank you for your sweet comments and we'll see you next week for sure :)

  7. Hubby went to Alaska on a fishing excursion. He brought back salmon that was to die for. But it is gone so I'm back to buying salmon at Costco, which is fine. I've always cooked it at high heat for 4 minutes per side. This recipe looks good, can't wait to try it. Thanks for posting.

  8. Cindy - Wow, we are so jealous of the fresh Alaskan salmon! Thanks for stopping by and we hope you like this easy recipe as much as we do.

  9. This was fantastic. So moist..the perfect way to bake salmon. The very thickest pieces needed a tad longer, but overall, the twenty minutes worked. Keeping it out for an hour before cooking was critical to success. I'll never prepare salmon the old way again. Thanks!

  10. Yumm! Looks like a keeper. Will have to try it out soon!
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