Monday, February 4, 2013

Slow Roasted Lemon Ginger Salmon

I love cooking fish. First of all, it's not chicken breasts so in our house it's got points just for that. Second, it's very quick and easy--and of course delicious. So when my parents were kind enough to bring over a beautiful fresh filet of salmon, I was only too happy to cook it up!

Usually, I broil fish because I like a nice browning on top and on the edges. However, if you've never slow roasted a salmon filet you are in for a serious treat. This cooking method takes longer, obviously, but it's super easy and makes for a melt-in-your-mouth moist texture that is incredibly delicious. So good.

Bonus: If you are prone to overcooking things, this method is about to be your new best friend. Because it's slow cooking, it's a little more forgiving. It's great for anytime, but especially if you have to make the fish ahead (for example, if you are having company) -- cook it earlier and then serve at room temp. Perfectly moist and amazing.

You can make this recipe with nearly any flavor that appeals to you--a quick spice mix would be all you need. I kept it subtle with this lemon ginger treatment (and of course we are usually putting chilis on at the table!). Try it and let me know what you think -- you may never go back to broiling fish again!

I served with garlic lemon broccoli. I'll post that recipe soon.

Slow Roasted Lemon Ginger Salmon Filet

2 lb boneless salmon filet (I used skin off, but you can also cook with the skin on)

1 tbsp. minced fresh ginger
juice of one lemon
1 tsp. olive oil
1 tsp. chopped chives
sea salt and pepper

Heat the oven to 250. Place the salmon on a baking sheet (skin side down if you have skin on) that you've sprayed lightly with cooking spray. Make sure the salmon has been out of the fridge for about 30 minutes so that you are not putting it into the oven cold.

Mix together the ginger, lemon juice, olive oil, chives, salt and pepper. Feel free to add some red pepper flakes, a bit of soy sauce, whatever you like! The sauce should be a bit on the pasty side. Spread it all over the fish. Sprinkle a little more salt on top as desired.

Pop in the oven and roast for ~40-50 minutes. It's done when the flesh flakes apart easily, or when you stick a knife in and it goes in easily. I usually press on the flesh to gauge doneness by the firmness of it.

Note: If you precut the fish into portions, you may find the fish done closer to 30 minutes. For my big piece, It took about 45 minutes at 250 degrees (convection bake).

Slow Roasted Salmon -- Ready to Go Into the Oven

Slow Roasted Salmon -- Cooked and Ready for Dinner!!


  1. I ran into Jessica today at BodyTech in Rockville, MD. She made this with just salt and pepper on a fresh salmon filet -- her family loved it! Thanks for letting me know it was a hit.

  2. Found this post last night! I had fresh ginger & lemons and hoped someone had already experimented with the two on a salmon filet!
    So tasty! Thanks!