Sunday, October 18, 2015

Slow & Low Baked Salmon Fillets

Cooking slow and low is a controlled technique for protein.    Our salmon version uses a very low temperature oven (300˚F) to cook the fish to a delicate, silky texture.  The fish is lightly flavored with black pepper, scallions and lemon zest.

Season salmon or any other large fillet of fish with your favorite flavors and enjoy a perfectly cooked tender fish every time.  The key is to allow the fish to soak in the flavoring and some olive oil for 10-15 minutes before baking and to bake uncovered at a low oven temperature so the fish cooks evenly.

Slow and Low Salmon Fillets
Serves 4, recipe may be halved.

4 eight-ounce salmon fillets
zest of 1 lemon
black pepper
4 scallions, sliced thinly
2 tablespoons olive oil

  1. Preheat oven to 300˚F.  Be sure to allow at least 15 minutes to preheat the oven for even cooking.  
  2. Line a roasting pan or baking sheet with tin foil and coat with a thin film of olive oil.
  3. Lay out the fillets and top with lemon zest, a good coating of freshly cracked black pepper and scallions.  Drizzle with remaining olive oil.
  4. Let fillets sit 10-15 minutes.
  5. Bake, uncovered for 18-20 minutes.  If cooking a whole fillet, bake for 25-30 minutes.
Serve immediately.  

When is fish done?  The flesh of the fish will turn from transluscent to opaque at its thickest section.  Use a fork to probe into the center of the fish.  Cooked fish will flake easily.