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Slow-cooked Salmon

March 4, 2009


I’ve always been a fan of rare meat and fish, but whenever I’ve been served salmon it’s always been pan-fried until it was well-cooked in the middle, or baked at a very high temperature. This method of slow cooking ensures the flesh is tender and silky as opposed to being tough and dry. This salmon doesn’t flake; a stab of a fork will gently ease glistening orange flesh apart.

  • 1 salmon fillet (per person)
  • marinade (optional)
  • salt & pepper (optional)
  • onions, sliced into thin rings
  • 1/2 a lemon, sliced into thin rings (optional)

Preheat the oven to 120C. Bring the salmon to room temperature; while you’re doing so, make the marinade (if you’re using one). You can marinade the salmon in anything you like, but my favourite is a teaspoonful of honey mixed with soy sauce. Sometimes I skip the soy sauce and just brush it with honey or maple syrup. Then take your onion rings (and lemon, if using) and layer them on a baking tin, or casserole dish, so that it creates a nice bed for the salmon to rest on as it cooks. Season your fillet (I don’t bother if I’ve marinated it) and place it on top of the onion bed, and top it with one lemon slice and a few onion rings as a garnish. Bake for half an hour.

It will look uncooked when you take it out, but if you slide a fork into it and take a bite, you’ll be pleasantly surprised at what a low temperature and longer cooking times can do to a fillet of salmon. I served it with new potatoes and a side of tomatoes and broccoli, but any rice and side of vegetables would go with salmon, though I’d go with something with a bit of a bite.

2 Comments leave one →
  1. Tharni permalink
    March 15, 2009 2:05 am

    you know how much i hate fish…but that actually looks pretty good 😀


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