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Slow-Roasted Salmon


We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.

  • Servings: 6

Source: Martha Stewart Living, April 2009


  • 1 plum tomato, finely chopped
  • 1/2 seedless orange, with rind, finely chopped
  • 1 tablespoon Sambal Oelek chile paste
  • 6 (6-ounce) wild salmon fillets
  • Coarse salt


  1. Preheat oven to 250 degrees.

  2. Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.

  3. Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.

Cook's Notes

Oven-roasted thick fillets of salmon at a very low temperature until they're opaque on the outside and medium-rare in the center. The trick is to be generous with the seasoning mixture and to make sure the fish doesn't overcook.

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