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.
Martha Stewart Living, April 2009
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Recipe Summary
Ingredients
Directions
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.