Slow Roasted Salmon
I used to think slow roasting was only meant for ribs, brisket and pot roast. Until recently, I did not realize just how wrong I was. If you haven’t tried slow roasting salmon I highly recommend it! At the bottom of this post, I included a simple recipe to start off with. Give it a try and let us know what you think - we love hearing your feedback.
The term slow roasted is a bit of a misnomer as fish always cooks pretty darn quick. I prefer to call it low roasted as the salmon fillet will be done in about 20 minutes at 250 degrees. The end result: a perfect, buttery texture.
“By cooking salmon at a higher heat for a shorter amount of time, the proteins coil up and are constricted, causing the oils to secrete, making the fish dry, chewy, and chalky. When you cook salmon at a lower temperature, it coils the proteins more slowly, allowing the fish to retain its moisture and oils, giving it that melt-in-your-mouth texture.” -Chef Jeremy Sewall
- 1 sockeye salmon fillet
- 2 heaping T brown sugar
- 2 1/2 T butter cut into small pieces
- 1/2 t crushed red pepper flakes
- 1 t salt
- 1/2 t pepper
- 1/2 lemon-juice and zest
Preheat oven to 250 degrees Fahrenheit. Place the salmon fillet skin-side down on a parchment-covered roasting pan. Combine brown sugar, red pepper flakes, salt & pepper in small bowl, and stir to combine. Squeeze lemon juice and sprinkle zest over salmon fillet. Spread brown sugar mixture evenly over the top of the fillet & place butter pieces on top. Place in oven and roast for 20 minutes. Remove from oven, and let rest for 10 minutes. Serve with sticky rice and a simple green salad. Enjoy!