Slow Roasted Salmon
This is the only way I prepare salmon, whether for a crowd a or small piece for two. Nearly impossible to overcook and incredibly simple to do.
Adapted from The Herbal Kitchen
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1. Preheat the oven to 225°F.
2. Slather both sides of the salmon with olive oil, and then generously season both sides with kosher salt. Put the fillets on a rimmed baking sheet skin side down, and let sit at room temperature for about 20 – 30 minutes.
3. Put the fish in the oven and check it after 25 minutes. The first sign that the fish is done is the appearance around the edges of a little of the white protein that comes out of salmon when it’s baked. Test it further; the fish will separate between the layers when nudged with your finger. It might seem to be underdone because the color will be vivid and it will be very moist and warm – not hot – but it will be fully cooked. The fish may take longer than 30 minutes depending on the size of the fish and its initial temperature.
Serve warm, room temperature or even cold. This is excellent served with cheat’s aioli.