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Slow-cooked salmon

Time Total time: 10 to 30 minutes, plus 30 minutes resting
Yields Serves 4
Slow-cooked salmon
1

Sprinkle the salmon evenly with sea salt to taste, about one-fourth teaspoon on each fillet. Set aside for about 30 minutes to bring to room temperature.

2

Heat the oven to 225 degrees. (If your oven does not allow that, set it at 200 or 250 degrees.)

3

Brush about 2 tablespoons olive oil over a shallow baking dish just large enough to hold the salmon in one layer. Strew the onion slices over the oil. Brush the fillets lightly with olive oil (about 1 teaspoon per fillet) and place them on the onions, skin side down.

4

Bake until the salmon is done to your taste. If you like it almost raw, it will be done in about 10 minutes; cooked through, it will take up to 30 minutes (a thin-bladed knife inserted into the thickest part will penetrate easily).

5

Remove the salmon from the oven (you can discard the onions). Sprinkle the salmon with the chopped fines herbs and serve hot or cold.


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