Slow Roasted Salmon with Shallots, Dill, Tarragon and Parsley

salmon to post 3

I first made this salmon as part of a recipe for Wild Salmon Salad with beets, potato, egg and mustard vinaigrette from Sunday Suppers at Lucques, by Suzanne Goin.  Excellent dish, and I’ll post that whole recipe soon.  But her method of roasting salmon in a slow oven over a pan of water became one of my favorites. It’s quite foolproof and great straight out of the oven but also at room temperature or even cold.

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2 pounds wild salmon, skin on, bones removed

1 lemon

1/2 cup finely diced shallots

2 tablespoons minced fresh dill

2 teaspoons minced fresh tarragon

1/4 cup minced flat-leaf parsley

kosher salt and freshly ground black pepper

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 250 degrees and place a shallow pan of water on the bottom rack.

Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.

Place the salmon, skin side down, on a baking sheet and season with 2 teaspoons kosher salt and some freshly ground black pepper.  Smear about a third of the herb mixture on the fish and turn it over.  Slather the skin side of the fish with the remaining herb mixture and season with a little more salt and pepper.

Place the salmon on a wire rack set on a baking sheet, or in a roasting pan.  Bake the salmon about 25 minutes, until medium rare, or medium. To check if the salmon is done, peek between the flakes.  If it doesn’t separate into flakes, it’s not ready yet.

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Comments

  1. Nicole says

    this was absolutely amazing! Thank you for the great recipe. My family was amazed and we will never cook salmon any other way again!

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