Low and slow is key.
I knew this was a thing people cared about forsteak, but for fish?!
Id never heard of that.
Simply Recipes / Ciara Kehoe
It blew my mind.
It was ever-so-slightly underdone in the middlenot at all raw, but perfectly moist and melt-in-your-mouth soft.
I was determined to recreate it at home.
Simply Recipes / Ciara Kehoe
I spent some time looking around online and discovered the slow-roasting method for salmon.
I was shocked to see that people were cooking their salmon at 275F.
I dont think my oven had ever seen a number lower than 325!
But it produced incredibly soft, tender fish unlike any Id ever made.
One bite in, I decided Id never go back to cooking salmon any other way.
Its basically liquid gold and perfectly complements the fish.
If youre using frozen salmon fillets, let them thaw completely in the fridge before using.
Place the four salmon fillets on the parchment-lined pan, skin side down.
Use your fingers to rub the oil and seasonings evenly across each fillet.
While the salmon roasts, melt the butter in a small saucepan over medium-low heat.
Add the minced garlic and cook until fragrant, about 1 minute.
Add the lemon juice, honey, and a few cracks of freshly ground black pepper.
Remove the salmon from the oven.
Alternatively, gently flip over the fillets and peel off the skin with the help of a fork.
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