Slow Roasted Salmon
The very best way to cook salmon
Ingredients
- 4 6-8 ounce fillets fresh salmon
- 1 tsp olive oil
- 1/2 tsp kosher or coarse sea salt
- 1 lemon
- fresh herbs such as chives, thyme, or parsley optional
Instructions
- Preheat oven to 300 degrees. Line a baking pan with parchment paper or aluminum foil for easy clean-up.
- Place salmon fillets, skin side down, on the prepared pan then rub the oil onto the salmon flesh. Sprinkle with salt. Remove the zest (only the yellow part) from the outside of about 1/2 the fresh lemon and sprinkle it evenly over the salmon. (You can skip this step the zest if you'd like but it adds lots of fresh flavor). Slice the lemon into thin rounds and place them around the salmon.
- Bake salmon until still slightly pink in the center and just cooked though, 18 to 20 minutes. You know the fish is cooked when it easily flakes apart at the thickest area. If using fresh herbs, finely chop then sprinkle over the cooked salmon. Enjoy warm. Leftover salmon can be refrigerated for 2 to 3 days. It's best eaten cold after refrigerating.