Slow roasted salmon may be an uncommon way to cook fish. But roasting salmon low and slow adds uncommon richness and depth. Drizzle with Honey Garlic Chutney or compound butter as soon as it comes out of the oven to make it ultra tender and succulent. The best part? How simple it is to create this delicate and impressive slow roasted salmon at home. Our favorite compound butters to use are Dill & Horseradish Compound Butter or our Garlic & Herb Compound butter for a bright herby finish. Or try it with Honey Garlic Chutney for a sweet and savory kick. Here we used Scottish Salmon from Louie Louie Seafood in York PA.
Cooking salmon can be scary. Using more common methods, it’s easy to over do it and dry out. This recipe is foolproof and creates silky results every time. It’s very hard to overcook slow roasted salmon. You can use this recipe for a single serving of salmon or an entire salmon filet, skin on or skin off. Works with an 8 oz portion or a 3 lb filet. Trust the process. It works every time. Cook it whole and portion after it has finished. Using brown sugar and black pepper invokes a cured flavor. I like to leave the skin on for extra flavor. This recipe serves two.
WHAT
- 1 to 1 1/2 lb skin-on center-cut salmon filet (1 to 1 1/2 inches thick)
- 1 TBSP packed brown sugar
- 1/2 tsp black pepper
- 1/4 tsp kosher salt (optional)
HOW
- Adjust oven rack to middle position. Preheat oven to 250° F. Combine sugar, black pepper and salt in a small bowl. Rub over top and sides of the salmon.
- Place salmon, flesh side up, in a roasting pan or baking dish. Roast until the center registers 125° F with a thermometer (for medium rare.) The center will be slightly translucent. Approximately 55 to 60 minutes.
- Just before salmon is finished melt 2 TBSP compound butter. As soon as the salmon comes out of the oven, drizzle melted compound butter over the top. (Alternatiely, heat 2 TBSP Locally Seasoned Honey Garlic Chutney and drizzle over the top.)
- Allow to rest for 5 minutes before serving.
Happy eating!
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