Recipes
Chef Stef's favoritesSlow Cooked Salmon
Super easy
Fairly cheap
The most tender salmon you will ever eat - no knife required! There are a few tricks on this one - first, do not cover the salmon! Second - put your lemon rings on the bottom - never on the top...putting them on the top will give you acid rings.
Prep
Cook
Wait
2m
| Category: | Main Seafood Low Carb |
| Seasons | All |
| Cuisine Type | American |
Ingredients
For
1
Serving(s)
Salmon
| 1 salmon filet |
| 1 sliced lemon |
| 1 bunch thyme |
| 1 TBSP rub |
| 1 teaspoon lemon zest |
Slow Cooked Salmon Directions
- Score the bottom of the skin with a few diagonal cuts with a sharp knife.
- Season top and bottom of the fish with the rub of your choice (I use Something to Cry About from BT Leighs (discount code on the Foodie Family page on this website) and some lemon zest - the zest gives you lemon flavor without the acid.
- Slice 3-4 thick lemon rings and put some clean thyme on top of them. Lay your salmon on top of the rings so the skin is on the thyme and lemon, and the meat side is up.
- Put in a pan lined with foil or parchment paper in a preheated 275 degree oven UNCOVERED for 30-45 minutes (depending on the thickness of the salmon) until it reaches your desired temperature.
- The key here is to cook to temperature instead of time if you can, so if you have a digital thermometer, 145 degrees gives you the perfect texture in my opinion. This is the temperature I use when I smoke salmon, and the oven is no different unless you want more of a sashimi texture.
- 30 minutes gives you a more rare salmon and 45 minutes will give you more of a well done salmon
It will still look uncooked but I promise you its not - you will never cook salmon another way!