Saturday, October 20, 2012

Slow-cooked Salmon

One night my cooking partner was in charge of buying ingredients for dinner.  I was in the mood for salmon, and he got a very nice-looking piece.  Good salmon is plentiful here in the Pacific Northwest.  The thing is, we eat salmon a lot.  We have our standard ways of cooking it, like this Salmon Paprika recipe that I do pretty often.  This time I wanted something really different.  After a quick search on one of my favorite food blogs, No Recipes, I found this recipe for Slow-Roasted Salmon.  I took the idea and modified it on a whim.

Here's the concept: cook your salmon at a very low heat.  This way, you avoid over-cooking it and you get a really tender piece of fish.

Simple, eh?  Why didn't I think of that?!  I have struggled with cooking salmon on a really hot flame and pulling it off at that moment of complete perfection.  With the slow cooking technique, there's no risk in ending up with a dry, chewy piece of fish.

Slow-cooked Salmon Recipe:


Heat the oven to 225 F.  Cut into single-serving pieces:

1.5 pounds nice, thick salmon fillet

In a bowl, mix together until emulsified:

1 Tbsp molasses
1 Tbsp olive oil
a dash mustard or mustard powder
1-2 tsp. yellow curry powder
salt to taste
a dash or two balsamic vinegar


If the emulsion starts to separate and looks greasy, add more vinegar or a little bit of water and re-mix until incorporated.  If the sauce won't emulsify, add more mustard and try again.


Line a cooking sheet with parchment paper.  This will keep you from having to clean up a sticky mess later.  Place the salmon on the lined cooking sheet and coat it with the sauce.


Place the salmon in the oven and cook for 20-30 minutes, or until the thickest part of the salmon reads 140 degrees.  The top should look lovely and glazed.

Serve over greens or rice, or with potatoes.  Enjoy!

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