Slow-roasted salmon from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 310) by Samin Nosrat

  • parsley or cilantro
  • salmon fillets

  • EYB Comments

    Can substitute dill, fennel fronds or fig leaves for parsley or cilantro.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shaved fennel and radishes; Persian-ish rice; Herbed rice; Classic French herb salsa; Mexican-ish herb salsa; Southeast Asian-ish herb salsa; Japanese-ish herb salsa; Meyer lemon salsa; North African charmoula; Indian coconut-cilantro chutney; Sicilian oregano sauce (Salmoriglio); Garlic mayonnaise (Aïoli); Herb mayonnaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill, fennel fronds or fig leaves for parsley or cilantro.

  • dosojosazules on December 26, 2022

    This is going to be my go to approach to cooking salmon from now on. So simple and came out perfectly

  • mrsmadam on July 25, 2021

    This is a great method for salmon. I had one 12 ounce, skin on filet of what I would consider normal thickness. I have to agree about checking after 25 to 30 minutes as mine was overcooked at 45 minutes. That said, I agree with Barb_N, the method is so gentle the fish was still very good. Be careful with the soy glaze. It goes from done to ruined in the blink of an eye. I ended up topping mine with buttered panko and briefly slipped it under the broiler. Also, the skin just slipped off after cooking.

  • Heykellysue on April 10, 2020

    Very simple and turned out great. I chopped a bunch of dill and cilantro and coated the filets with the herbs and olive oil and let marinate for a couple hours before cooking. the fresh dill really complemented the salmon

  • Skamper on June 11, 2019

    This was delicious. I used two single portions of salmon and let them roast for about 24 minutes. Basted them with tare.

  • pattyatbryce on March 06, 2019

    So simple and delicious. Now in regular rotation.

  • Barb_N on January 23, 2019

    Despite other’s notes about risking over cooking, I think this is a very forgiving techniques and results in moist, perfectly cooked fish. Served with lemon salsa from same book.

  • mondraussie on October 25, 2018

    Pay attention - cooking time depends on the thickness of your salmon. Definitely check after 25-30 mins.

  • rosten on January 16, 2018

    Very good, incredibly simple. Would have been better if I pulled it out of the oven a little sooner. So, would recommend checking after 30 minutes or so. . .

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